While wandering through one of the sheds we saw a stand for Booma Boers (goats) we had a chat with the owner, very down to earth guy, explained to us what the different cuts of goat are best for, and how he cooks it. So we thought why not we'll give it a go.
We took home 2 forequarter chops of goat, and hit Google for some recipes, there are heaps online, majority have a curry slant, so we thought we'd go curry, and found a recipe at http://allrecipes.com.au/recipe/10361/katch22-s-kid-khorma.aspx that sounded nice and looked like an easy convert to the slow cooker.
Happy to report that the curry was delicious, alot stronger flavour than lamb (stall man said it was due to lower fat content, because they're more active than sheep and eat a wider variety of plants). The meat fell off the bone, and was melt in your mouth.
We added a bit more chilli than in the recipe as it didn't have a real kick when we tasted it early on, next time we'll probably add more of all of the spices to give it a bit more of a punch, but the base flavour was nice.
So goat is going into rotation in our house.
We eventually want to have a small farm and become as self-sufficient as we can be, raising goats for cheese was part of the plan, but now raising them for meat is part of the equation, yay!
Have you ever tried goat?
Till next time,
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