Mt. Folly Farm Goat Recipes
We know that it can be intimidating to cook with a new protein source, but we've made it easy for you by compiling some of our tried and true recipes below.
Recipe by: Olivia Tuggle
"This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!"
1 pound bone-in goat meat, cut into large chunks
1/4 cup vinegar
1/4 cup soy sauce
4 cloves garlic, crushed
1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, cut into 1-inch squares
1 cup tomato sauce
2 cups beef stock
1 potato, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
1/2 cup green peas
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper
Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes. Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.
We tried this recipe in the spring with goat chops. It’s delicious with any cut of
goat meat, though. Don’t let the long list of ingredients intimidate you — it’s an
3 Tbl. vegetable oil
2 lbs. goat meat (stew meat or bone-in cuts such as shanks or chops)
1 large onion
2 C. vegetable or beef broth
1 tsp. allspice
1/2 tsp. dried thyme
1 tsp. garlic, minced
3 Tbl. curry powder
1 tsp. salt
1 tsp. ground pepper
1 Tbl. wine vinegar
3 dashes of hot sauce
2 Tbl. brown sugar
1 Tbl. lime juice
1 C. coconut milk
2 sliced scallions for garnish
Heat the oil quickly in a heavy pan such as a Dutch oven. Brown the goat meat
quickly in the oil and set aside. Turn the heat down and saute the onions until
soft. Add the garlic and saute for 2-3 minutes.
To the onions add the broth, allspice, thyme, curry powder, salt, pepper, vinegar,
hot sauce, brown sugar, coconut milk, and the lime juice. Stir together. Put the
meat back in the pot and simmer on low for 2 hours, or in a Crock-Pot for 4-6
hours. Serve over rice.
Jamaican Goat Curry Recipe:
1/4 cup vegetable oil
6-8 Tbsp curry powder
1 Tbsp allspice (see step 1)
3 pounds goat (can use lamb or beef if you can't find
Pinch of salt
2 onions, chopped
1-2 habanero or Scotch bonnet peppers, seeded and
2-inch piece of ginger, peeled and minced
1 head of garlic, peeled and chopped
2 15-ounce cans coconut milk
1 15-ounce can of tomato sauce or crushed tomatoes
1 Tbsp dried thyme
3-4 cups water
5 Yukon gold potatoes, peeled and cut into 1-inch
1. Make the curry powder: If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.
2. Cut and salt the goat meat: Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.
3. Heat the curry powder in oil: Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
4. Brown meat in curried oil: Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)
5. Cook onions, habanero, ginger, garlic: Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well.
6. Add coconut milk, tomatoes, curry powder, water, thyme, then simmer: Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.
7. Add potatoes: Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.
8. Skim fat: You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.
The stew is better the day after, or even several days after, the day you make it.
Serve with Jamaican rice and peas, a coconut rice with kidney beans