While the UK may have embraced goat’s cheese, we seem less keen on the meat – mainly because we have not tried it. In the health stakes, it has fewer calories than beef, pork, lamb or chicken, is high in potassium and has twice as much iron as beef. Goat meat is lean, with little fat and therefore benefits from long, slow cooking. It works beautifully with big, bold flavours so it is worth experimenting with Middle Eastern or Indian flavours as we have done here.

  • 120
  • 6
  • Easy


  • 1 large onion, roughly chopped
  • 4 garlic cloves
  • 100g ginger, chopped
  • 100ml rapeseed oil
  • 2 chillies, chopped
  • 3 thyme sprigs
  • 4tbsp mild curry powder
  • 700g goat shoulder, diced
  • 400g tin chopped tomatoes
  • 300ml lamb or beef stock
  • Juice ½ lemon
  • Small bunch coriander, chopped to serve with rice


Put the onion, garlic and ginger in a food processor and mix until it forms a puree. Heat the oil in a large casserole dish (flameproof), add the onion puree and cook for around five minutes or until softened.

Mix in the chillies, thyme, curry powder and 2tsp salt. Cook for two to three minutes until fragrant.

Place the goat into the pan. Cook for five minutes over a medium-high heat. When the goat meat has browned, add the tomatoes and stock.

Turn up the heat and bring to the boil. Cook for a further 10 minutes. Turn down the heat, cover and leave to simmer gently for 2½ hours. The lid will need to be removed for the final 30 minutes of cooking.

After five minutes more, remove from the heat. Add the lemon juice and coriander and stir well. Serve with rice.

About The Author

Mehdi Boukemach is chef at Fodder, at the RAS Yorkshire Show Ground, Harrogate

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