A rare treat

It was intended for Sunday Lunch but events intervened.  It might seem a bit extravagant for a Monday after work but really we couldn’t wait to put this recipe to the test.  Let me bring to you Goat Kelantan.


We are very fortunate in these parts to have easy access to Harris Farm Meats.  Not content with producing delicious mutton and rare breed pork, the lovely Ruth Harris and her family have been nurturing and breeding goats for the past year or so, and it’s going down a treat with recipes and suggestions being shared on social media.

First up, here’s what you need:

750g diced meat; 4 tbsp Scottish rapeseed oil; 2 tsp tamarind pulp; 4 stalks lemongrass; 1 cup water (I’ve used bottled the chemical smell of the local supply being unsuitable for whisky, or goat); 1 cup coconut milk; half tsp sugar; 1 tsp salt.

For the marinade – 1 tsp turmeric; 1 tsp chilli powder; 1 tbsp sugar; half tsp salt.

And for the spice paste –  4 cashew nuts; 2 cm sliced ginger; 9 dried chillies; 6 cloves garlic; 3 fresh red chillies; 5 shallots.

The marinade is first.  In a bowl mix the ingredients from the second list and rub well into the meat.  Set aside for an hour, or more.

The spice paste can be made either with the aid of a blender or pestle & mortar.  After soaking the chillies in water, cut the chillies into lengths.  Halve the garlic cloves, and the shallots; slice the red chillies.  Four cashews is just a tad precise – chuLeave itck a wee handful in.  With Urchins to feed I’ve eased back on the heat from the above.  Blend all the ingredients, using a drop of oil.  Set aside.

Once the marinade has matured and the paste made, heat the oil in a wok and stir-fry the spice paste for 5 mins to release the aromas.  Add the tamarind and the lemongrass, using only the bottom third, outer layer removed, and inner part bruised.  Stir-fry for 3 mins.  Add the water, stir and cook for a further 3 mins.  Then add in the meat, coconut milk, sugar and salt.  Bring to simmer and transfer to casserole dish.

Leave it to cook slowly in a low oven for a couple of hours, whilst you head off to a music class.  On return, starving weans to feed, serve hot, topped with remaining gravy.

Not unexpectedly the reaction was mixed around the table, but these days if there’s only one whining I don’t like that it counts very much as a Yes Chef!  Too much chilli, moaned Boy Urchin.  And he’s not wrong; if I were to do it again I’d probably leave out the heat altogether, for there’s enough flavour in the other ingredients not to need to need it.

More importantly Ruth’s deliciously tender goat meat does not need it, falling apart, succulent.  Or as Girl Urchin said, when we can we have that again, and that indeed is very high praise.  Mind you I do have a recipe for Moroccan Goat looking very tempting.



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