Goat is eaten by more people around the world than any other meat because of its long history as an economical choice in Africa, Asia, the Eastern Mediterranean and across the new world. These cultures have enjoyed goat for centuries, so it’s a great place to look for goat dishes that have stood the test of time. You’ll find them on restaurant menus today!
Here are three can’t miss dishes from our chef mates that make Aussie goat shine:
This Jamaican-style curry goat from Chef Eric Martinez might be the G.O.A.T. goat curry recipe. Simple and direct with scotch bonnets, ginger and allspice, plus some unexpected flavor twists, like using a bit of cajun seasoning as a smart shortcut. Do try chef’s option to marinate the goat in fish sauce if you really want to take it over the top!
This Persian Goat Tagine from Chef Sam Burke pays homage to the ancient dish of the Middle East, cooked in a conical clay pot. Bursting with spices and aromatics, and finished off with touches of sweetness and texture from dried fruits and almonds, this is dynamite with flatbread and yogurt.
This massaman curry has roots in muslim traders who frequented southern Thailand during the spice trade. The cardamom, cloves, cinnamon and cumin were brought to the region by those traders, which then combined to delicious effect with the local Thai ingredients - coconut milk, galangal, lemon grass, shrimp paste, and the like.