What cut of goat is best for curry?
Our favourite cuts of goat for adding to curry.
In India, mutton or goat is more widely available and used in curries compared to lamb. One of the things that stops people from enjoying goat is its reputation for being dry and a little tough.
When prepared properly this is a lean, healthy, flavoursome meat, that is the perfect ingredient for curry!
A misconception is that you can treat goat meat exactly as you would lamb. Since goat meat is lean, with little fat, it will toughen up if cooked at high temperatures without moisture. Unlike lamb - which can be served rare - goat should be cooked thoroughly; preferably slow cooking in order to break down the collagen in the meat.
Goat shoulder
This is the perfect cut for slow-cooked Sunday lunch with our Ma's Paretal Curry Pack. This is a Spicebox exclusive, based on a recipe from Rafi’s Mother-in-law. Rafi's in-laws were originally from Kerala, in southern India, and would enjoy this curry with goat. Why not give it a try?
So remember, take it slow with goat, treat it gently and you will have the meal of a lifetime!
We’d love to hear if these tips have helped you in the kitchen. Let us know your feedback on our Facebook, Instagram and TikTok. We love to see your curry creations, so please send us your foodie photos across.
