Goat in your Rafi's

One of the things that stops people from enjoying goat is its reputation for being dry and a little tough, but this is terribly unfair; when prepared properly this is a lean, healthy, flavoursome meat, that is the perfect ingredient for curry!

A misconception is that you can treat goat meat exactly as you would lamb. Since goat meat is lean, with little fat, it will toughen up if cooked at high temperatures without moisture. Unlike lamb - which can be served rare - goat should be cooked thoroughly; preferably slow cooking in order to break down the collagen in the meat.

So here is a quick guide to cooking different cuts of the goat: enjoy!

Chops: Why not try marinating these in Fern's Mango and Lime Pickle before baking in the oven, then serve with a side of cumin potatoes and a herb salad?

Cubed meat: Can be stewed (both on or off the bone), curried or fried, but be inventive and make a tagine with Ras-El Hanout!

Legs: Slow roast in a white wine marinade then cook and serve with a Pasanda Curry Pack.

Leg steaks: As with the leg joint, marinate in wine or mix with Tandoori Masala and yoghurt.

Loin: It’s a bit early, but save this one for barbeque season and spice things up with a red pepper and goat kebabs?

Shoulder: This is the perfect cut for slow cooked Sunday lunch with this Moghul inspired recipe; or why not try our signature curry, Ma's Paratel? I had a customer raving about this dish just half an hour ago!

So remember, take it slow with goat, treat it gently and you will have the meal of a lifetime!