Goat Curry Cuts

Name: Goat curry cuts — bone-in chunks of goat meat, cut from the shoulder, leg, neck, ribs and shank across the bone, sold in butcher shops and ethnic markets for slow-cooked curries and stews. They are called “curry goat” in the Caribbean and mutton in India and Pakistan, where mutton often means goat.

Description

Goat meat is the most widely eaten red meat in the world, and bone-in curry cuts are the traditional choice in South Asian, Caribbean, African and Middle Eastern cooking. The bones add flavour and gelatin to the sauce, and the mix of different muscles gives the dish variety of texture. Goat is lean and tough, so it needs long, moist cooking.

The best-known dishes include Jamaican curry goat, Indian laal maas and kosha mangsho, Pakistani karahi, Nigerian pepper soup and Mexican birria. In the United States and Europe, curry cuts are widely sold in halal and Caribbean butchers.

Main nutrition value

Goat meat is a good source of high-quality protein, iron, zinc and vitamin B12, and is generally leaner than lamb or beef, with less saturated fat. Curry cuts include bone and a little fat, and the sauce adds oil and salt.

How best to be consumed

Goat curry cuts are marinated and simmered slowly until tender.

1. Marinate for several hours or overnight in yoghurt, garlic, ginger and spices to tenderise and flavour.
2. Brown the pieces, then simmer gently in curry sauce or stew for 1.5 to 3 hours, until the meat comes away from the bone, or pressure cook for 30 to 45 minutes.
3. Pressure cooking is a faster way to tenderise tough cuts.
4. Skim the fat from the surface of the sauce.
5. Serve with rice, roti or flatbread, and vegetables, and take care of small bone pieces.

Overconsumption could cause…

Goat curry cuts are healthy in moderation, with care over bones and salt.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
2. Small bone fragments, which can be a choking hazard, particularly for children.
3. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to curry sauces and stock cubes.
4. Foodborne illness from undercooked meat, so cook it through until tender.
5. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsLamb and GoatMammals (red meat)High proteinLow fatLow sodiumRich in vitamin B12Rich in zincFresh

Related foodsGoat LegGoat MeatGoat ShoulderLamb RackLamb ShankLamb Leg

Wikipedia — Goat meat, used for origin, naming and history: https://en.wikipedia.org/wiki/Goat_meat