Kid Goat Recipes

Our biggest fan of this recipe, Mr. Norman King, was recently in touch with us to complain that it had disappeared from our website and his friends could not follow his recommendations!  Very kindly, he has sent his original copy to us and we have the greatest pleasure in re-printing it for you all to try.  We hope we're forgiven!

SPICED KID GOAT

Ingredients:  2 kg Diced British Kid Goat from Alternative Meats; 2 tblsp ground coriander; 2 tblsp ground cumin;  1 tblsp ground cardamom;  1 tsp ground ginger;  1 tsp hot paprika;  1 cinammon quill;  Vegetable oil;  200gm diced pancetta;  1 bayleaf;  1 tblsp minced garlic; 100g diced carrot;  100g diced celery;  300g diced onion;  100g diced leek;  200ml white wine; 1 tin chopped tomatoes large; Veal stock;  Fresh sea salt and Freshly milled black pepper.

Method:  Coat the goat meat with the spices. In a frying pan heat some oil over a medium heat. Add the pancetta and cook gently for a few minutes. Add the bayleaf, garlic, onions, carrots, celery and leek and sweat the vegetables for a few minutes until softened. Add any left over spices and fry for a few more minutes. Transfer to your casserole dish. Turn up the heat under the (now empty) frying pan and brown the goat meat quickly in it, in small batches and add to the vegetables. Pour the wine into the frying pan and bring to the boil, stirring to de-glaze, then add it to the meat, together with the chopped tomatoes and enough veal stock to just cover the meat. Bring to the boil, then reduce to a very slow simmer, place in pre-heated oven (160 degrees centigrade) with a lid on and gently braise for one and a half hours or until tender. Check the seasoning and serve with creamy mash potato and/or date dumplings.