This goat curry can also be made with lamb with great results!
In India and Pakistan, goat meat is used much more often than lamb. Goat meat has a flavour that when cooked correctly is melt-in-the-mouth gorgeous! Unfortunately it isn’t all that easy to find in North Yorkshire.
So when I was contacted by Jeanette at Alternative Meats I was over the moon. Jeanette offered to send me some kid goat meat which I served my family over the weekend.
One of the great things about food blogging and social media is that you come across some great companies that you may otherwise never have found. I am really looking forward to trying some of the other meat available at Alternative Meats! They sell rose veal, kobe beef, goat, bison and some really interesting looking game from all around the world.
For now, however I want to rave about the goat meat.
Goat meat needs to be cooked longer than other meats. Be sure to marinate the meat for at least three hours. I marinated mine for 48 hours. The longer marinating time helps tenderises the meat.
Also, leave yourself enough time for the meat to cook. I usually cook goat meat for about three hours which is twice as long as I would cook lamb.
Personally I prefer the delicious flavour of goat meat to lamb in curries. If you’ve tried goat, you will probably know what I mean. If not, give goat a try! It is so good!
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Disclaimer:The goat meat was sent to me free of charge to try by Alternative Meats. Thank you so much Jeanette!