Which Part Of Goat Meat Is Best For Indian Curry?

Ingredients and substitutes –

Goat – I prefer to use a goat shoulder or leg for slow cooking. The meat does take longer to cook, but it comes out tender and juicy. Onions – When I use the slow cooker I like to use red onions because it really cooks down and disappears into the sauce. Today, I have used pre-sauteed onions because it adds a nice caramelized sweet flavor and thickens the sauce as it cooks down. You can also use scallions. Garlic ginger – Use only fresh garlic cloves and fresh ginger. I minced and grated but you can also make a ginger garlic paste. Coconut cream – Coconut adds a nice creamy richness to the mutton. And if you do not want to use coconut cream, you can also use Greek yogurt similar to my lamb masala, Spices – I love using these individual spices such as red chili powder, cayenne pepper, coriander powder, cumin powder, and turmeric powder. These spices are solo present in a curry powder, So if curry powder is all you have, you can use 2 tablespoon curry powder with 1 teaspoon sweet paprika powder for color. Garam Masala – This is an Indian spice blend made with warm spices like cardamom, cloves, and cinnamon. It’s similar to a gingerbread spice mix or pumpkin spice mix. And it can be easily found in most supermarkets these days. I make my own and you can see my homemade garam masala spice mix here, Whole spices – We use whole spices to add flavor but also because these can be removed before eating. Most Indians do know that whole cardamom pods, cinnamon sticks, bay leaves, cloves, or peppercorns, are not to be eaten. But, you can take them out while you are serving it.

Indian Curry with Goat or Mutton Meat

What part of the goat do you use for Curry?

What Part Of Goat Meat Is Best For Curry? (Find Out!)

• A friend of mine recently returned from a trip to India, and he’s gone absolutely crazy for Indian food.
• Sure, we all love a curry, but my friend has pretty much changed his whole diet overnight—and the spices aren’t stopping him!
• He even wants to host a big dinner party and make a really fresh curry, and he was thinking of using goat.
• I’m not much of a butcher myself, but I have owned many goats over the years, so he asked me what the best part of the goat would be to use for a curry.
• This is what I told him.
• So, what part of goat meat is best for curry?

Any meat from the back of the animal is best—so loin, ribs, rump, shanks. These cuts are a lot more tender than the front half, and can be delicious if slow cooked directly on the bone. For the single best part, the loin chops are generally considered the most tender and best cut.

1. Realistically, any part from the back of a goat is going to go well in a curry, if cooked right.
2. As I say, this is where almost all commercially available goat meat will come from.
3. The front flank, front legs, shoulders—these parts are generally not used as much.
4. Let’s look further into this.

What is the best part of a goat to cook?

What Part Of Goat Meat Is Best For Curry? (Find Out!)

• A friend of mine recently returned from a trip to India, and he’s gone absolutely crazy for Indian food.
• Sure, we all love a curry, but my friend has pretty much changed his whole diet overnight—and the spices aren’t stopping him!
• He even wants to host a big dinner party and make a really fresh curry, and he was thinking of using goat.
• I’m not much of a butcher myself, but I have owned many goats over the years, so he asked me what the best part of the goat would be to use for a curry.
• This is what I told him.
• So, what part of goat meat is best for curry?

Any meat from the back of the animal is best—so loin, ribs, rump, shanks. These cuts are a lot more tender than the front half, and can be delicious if slow cooked directly on the bone. For the single best part, the loin chops are generally considered the most tender and best cut.

1. Realistically, any part from the back of a goat is going to go well in a curry, if cooked right.
2. As I say, this is where almost all commercially available goat meat will come from.
3. The front flank, front legs, shoulders—these parts are generally not used as much.
4. Let’s look further into this.

What is the best meat to use for Curry?

Which Cut of Beef Should I get for Cooking Curry? – Go for flank or chuck steak. You’ll hear it referred to often as ‘stewing steak’ or ‘braising steak’ too. If you are in a pinch, a joint of topside cut into thick cubes will work just as well. It is rare you’ll meet a meat eater who doesn’t like a little bit of beef on the menu.

Dark, pretty juicy and tender, it is a great one to go for. Beef does have a fairly strong flavour which makes it ideal in the spicier curries as you’ll still get a subtle taste of the meat cutting through those hot spices. To use beef for curry, you’ll have to precook it first. The good news is that it doesn’t take quite as long as lamb.

To make precooked beef for curry, see my guide here.

What is the best cut of lamb for Curry?

What Type of Lamb Cuts Should I Use for Curry? – The best lamb cuts for curry tend to be those that most would consider low quality. A good go-to choice is lamb neck fillet, which is high in fat content but also pretty substantial (and easy to cut into chunks).

1. A close second would be lamb shoulder.
2. This is similar to lamb neck fillet.
3. Finally, you could opt for cubed lamb or stewing lamb.
4. Both are high in fat and taste, making them perfect for a curry.
5. Ignore any advice saying ‘take one leg of lamb’ This is a real waste and expensive,
6. Instead, opt for the cheaper cuts, as it is highly likely to require a long and slow cook to get it to the same standard as you have in your local Indian.

Lamb in curry is best when it is precooked before use. Here is how you do it.

Indira Usman