ALL · dinners · goat · Healthy Eating Ideas · Meat Dishes

Spicy Pulled Goat Shank with Curried Coleslaw

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This was simply amazing, I got the goat shank from Harris Farm Meats,  https://harrisfarmmeats.scot/ , their meat is second to none. I decided to slow cook the shank and have a wrap like dinner. Wondering what to put in the wrap with the pulled goat, I decided to try a curried coleslaw….absolutely amazing!

Makes 8 wraps

For the Goat:-

650g Goat Shank

1 tbsp Rainbow pepper (or cayenne pepper)

1 tbsp paprika

1 tbsp cumin

1 garlic clove or tsp powdered garlic

Olive Oil – (good stuff, I use Bertolli)

For the Coleslaw:-

1/2 Red cabbage

1/2 White cabbage

2 carrots

150g natural yoghurt

2 tbsp mayonnaise

1 tbsp curry powder

1 tsp cumin

******

1 packet of wholemeal wraps

 

  1. Mix all of the goat seasoning together and run into shank, leave to marinade overnight, or at least 12 hrs.  20160726_114220
  2. Preheat your oven to 120 deg. Flash fry your shank on all sides to seal the meat. Place in ovenproof dish and cover with foil, slow cook for at least 7 hrs. 1 hr before finishing remove the tin foil.                                    20160726_114417
  3. Meanwhile, chop the cabbages and carrot into fine strips and put into a large bowl, mix in the yoghurt, mayo, curry powder and cumin. Store in fridge until required.                             20160726_192837
  4. Remove the goat from the oven and rest for 5 mins. Slowly pull the meat away from the bone, it should fall off easily.                                                                                                                     20160726_183443   20160726_192901  20160726_192925
  5. Start to assemble your wrap, coleslaw, meat and wrap. I didn’t used any sauce as the coleslaw gave it moisture.
  6. Enjoy!!

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ALL · dinners · goat · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine

Moghul Style Roast Goat (Indian Inspired)

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After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.

Goat is a new taste for me and my partner and I would thoroughly recommend it.

 

1 x Goat Joint (this was 1.1kg) was enough for about 4 people.

2 x onions – red or white (I used 1 of each)

2 cloves of garlic or 1 tbsp granules

1″ ginger root or 1 tbsp ginger paste or granules

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp turmeric

1 tbsp gram masala

Juice of 1/2 lemon

2 Green Chillies

Salt & pepper to taste

1 tbsp ground almonds (optional)

4 -6 cloves

 

  1. Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.20160514_143830
  2. Preheat oven to 160 deg.
  3. Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
  4. Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.                                                                       20160514_144938
  5. Place into a lightly oiled baking tin and cover with tin foil loosely.
  6. Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!                                                                                      20160514_184320
  7. I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.

 

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ALL · dinners · goat · Healthy Eating Ideas · Meat Dishes

Goat Mince curry

goat

I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.

Serves 3-4

400g Goat Mince

75g fat-free natural yogurt

2 tsp mild chilli powder

2 tsp ground coriander

2 tsp ground cumin

4 garlic cloves, peeled and crushed

2 tsp peeled and finely grated ginger

½ tsp tumeric

1 large onion, peeled and finely chopped

2 tbsp tomato purée

Salt

Low calorie cooking spray

4 green cardamom pods, lightly crushed

5cm cinnamon stick

4 cloves

½ tsp grated nutmeg

2 tbsp freshly chopped mint leaves

4 tbsp freshly chopped coriander leaves

1.    Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.

2.    Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.

3.    Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.

4.    Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.

Yummy!

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