The market · Meat · West Africa, East Africa, South Asia
Goat
Lean, sweet and slightly gamey — an everyday red meat across West and East Africa, South Asia and the Caribbean.
gamey · sweet
What to do with it
Classics built on it
BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.No one here has made it yetSouth IndianHyderabadi biryaniMarinated goat or chicken layered raw under half-cooked basmati, with saffron, fried onion and mint, then sealed and cooked slowly on dum.No one here has made it yetMexicanBirriaGoat or beef marinated in a paste of dried chillies, vinegar and spice, cooked slowly until it falls apart, and served in its own rich broth.No one here has made it yetJamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.No one here has made it yet Kinds
- Bone-in pieces
- Cut small through the bone; the usual cut for curry and pepper soup.
- Kid
- Young, pale and tender; for roasting.
Knowing it
- Where to buy
- Halal, African and Caribbean butchers — ask them to cut it on the bone. In India, 'mutton' usually means goat.
- Worth knowing
- It's lean: cook it slowly with the bones in, and don't let it boil hard.