Story: Goat Gourmet: Stuart's Curry Creation
Episode: 13
Presenter: Stuart Laws
Air Date: 10th September

Stuart brings back one of the world’s most common meats… Goat! With it, he whips up a scrumptious curry creation.

• Goat meat is a healthier alternative to other red meats like beef, lamb, and pork. It is naturally lean, very nutritious and has a range of health benefits. The meat has less fat, less saturated fat, more iron, and about the same amount of protein compared to beef, pork, lamb, or chicken.
• Most of Australia’s goats are sourced from New South Wales. However, Victoria is the main goat meat processing state. In 2022, Victoria processed 56% of Australia’s 1.7 million live goats. Surprisingly, WA stands only at 1% of the nation’s total.
• Goat meat is commonly used in Asian, African, Caribbean, and Middle Eastern cuisine. It’s less common to cook with goat meat in western countries, such as America, Canada, and Australia.
• It’s often prepared in stews and curries or slow-roasted. Goat meat is quite lean, so it’s best cooked over low heat, around 145–160 degrees Fahrenheit, to preserve tenderness and juiciness.
• Mundillya Meats started as a source of quality meat for us in Homestead Hamper products and is now well known for its goat meat.They use cutting edge technology and partakes in important new research projects ensuring they’re doing everything they can to not only improve the quality of their pastoral land but also minimise their imprint on the environment whilst producing quality goat products

Homestead hampers goat curry

Sri Lankan goat curry Ingredients

Marinade

• 2kg diced goat preferably shoulder with bone in
• 2 cinnamon stick, broken into pieces
• 7 cardamom pods, crushed
• 4 tsp roast coriander powder
• 2 tsp roast cumin powder
• 2 tsp Jaffna curry powder
• 1 tsp fenugreek seeds, lightly roasted
• 1 tsp chilli powder
• 1 tsp turmeric
• 100gm tomato paste
• 500 ml coconut milk

Sauce base

• 100ml coconut oil or ghee
• 50ml mustard oil
• 2 each brown onions sliced
• 4 sprig curry leaves, leaves picked
• 6 garlic cloves, crushed
• 1knob ginger, peeled, finely sliced
• 5 green chillies
• 1 lemongrass stalk, chopped
• ½ lime, juiced

Method

1. Mix the dry spices, tomato paste and coconut milk into a large bowl and add the goat to marinate, leave overnight.
2. Place a heavy-based pan on high heat and add the oil and ghee. Add the onion, curry leaves, garlic, ginger, chilli and lemongrass and sauté for a few minutes until the onion is translucent.
3. Add the goat mixture to the pan, cover with water and bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until the gravy thickens and the meat is tender.
4. Add the lime juice and season to taste.
5. Serve with steamed basmati roast

Jaffna Curry powder Ingredients

• 50g of cumin seeds
• 25g of fennel seeds
• 10g of fenugreek seeds
• 10g tablespoon of peppercorn
• 15 cardamom pods
• 3 strips of cinnamon, removed from a whole cinnamon stick(3 inches long)
• 5 cloves
• 2 pieces of mace
• 4-5 sprigs of curry leaves(this should amount to maybe 30-40 individual curry leaves)
• 200g of whole dry red chillies

Method

1. Toast off dry spices until aromatic and put in blender
2. Toast curry leaves and until dry and oils are released
3. Toast chillies until bright red
4. Grind all ingredients together
5. Store in an airtight jar for up to 6 months