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Its spring time so that means its goat time.

post #1 of 13
Thread Starter 

Haven't posted anything for a while.

Fist young goat of the season just landed.

I am doing a Malaysian curry with eggplant.

I am just about to bash together the curry paste from scratch using amongst other things the curry powder I put DaveOmack onto.

I can't do it rubbed & in the smoker ,I am running to & from work .Newest free rescue dog can't be trusted near any food. 

I will do it traditional but the paste can used as a rub for any red meat.

I have shoulder because it was the cheapest.

post #2 of 13
Thread Starter 

AppleMark

Ginger,garlic,red shallot, turmeric, 2 home grown habanero type chilli.Baba's meat curry powder.

Still coming ,lime,lime leaf,cilantro,curry leaf.

post #3 of 13
Whatcha talking bout Willis? It's no where near spring here!!! Walked into one of our local grocery markets and the butcher was parting out a deer! He's gone old school and is offering custom cut and wrapping on game right in the grocery store! Super cool! Has a smoker out back and offers custom smoked meats, sausages, and jerky!

Now where's the goat pictures???
post #4 of 13
Thread Starter 

AppleMark

AppleMark

Thats the prep done for curry paste. 

I will get back to you shortly.

post #5 of 13
Thread Starter 

I love the idea of venison cut to order:drool.

Not a big seller here.

That curry paste is done except for the lime leaf & curry leaf.

I should have got the butcher to run it through the saw but I just grabbed it & kept moving.

I will chop it up with a cleaver, brown the pieces,remove add curry paste cook it off,put everything with 2 x cans coconut milk.

2 hours low & slow.Add egg plant 30 minutes before the end.

Linda point blank will not eat goat. Child hood pet hit the pot never got over it.

If anybody wants the proportions for the paste let me know.

I have been busy on some other projects & following the progress of our boy Jaryd Hayne with the 49ers. 

I check in from time to time but I haven't cooked much new stuff .

post #6 of 13

You get all the good stuff.  Leaving for India on Thursday so i have no doubt I will get my fill of curry for a while.

post #7 of 13
Looks good.... Goat, mutton... can't get any of that stuff....
post #8 of 13
Thread Starter 

We ship mutton to the Middle East ,live trade under a lot of scrutiny.

Spring time is very much about young goat in my hood.

Okie362, this is Malaysian goat curry. Its a natural fusion of Indian,Malay ,Chinese. You can get a weeks holiday,flights & hotel for $1,000 in Malaysia out of Sydney now. I would have to diet for a month either side:biggrin:

I have done, West Indian,Sri Lankan ,Fijian & Mauritian  curry on here as well.

Have a great time in India . I think Indian food gets a bad rap because it gets dumbed down outside of India 

post #9 of 13
Thread Starter 

AppleMark

AppleMark

AppleMark

Last photo a bit dark.

I broke up the shoulder with a cleaver,browned it in canola oil.

Took it out added a large chopped onion,gave that a few minutes.

Put in the curry paste ,moved it around in the pan for a few minutes.

Put the goat back in ,turned the bits around to coat with the paste ,then put in about 750ml chicken stock,I can coconut milk.About 30 curry plant leaves went in at this point.

Low flame ,took the dog for a walk about an hour.

Just simmered it gently for another 30 minutes.

Then added a large eggplant cut into 1'' x1'' cubes. Let it go for another 30,tasted it ,bit salty. I used rock salt to help with the bash part of curry paste.So I put a large sweet potato in ,simmered it until soft that absorbed the salt & rebalanced it.

Forgot to use kaffir lime leaf :hit: but it didn't matter.

Great curry ,really hit the mark. Got some grunt from 2 x habanero but balanced over all.I used eggplant because its in season. Okra is great. Meat was very soft & sweet. 

Gee I have some left overs. It will be good tomorrow.

If I had the time I might have done some sides maybe a pineapple ,mint chutney or yoghurt & cucumber but I was squeezed  for time.

You can see the Southern Indian/ Sri Lankan influences with the curry leaf but the shrimp paste & lime are very Asian.

When I have time I use this as a rub for lamb or goat & do it in the MES.Rub it leave it for  a few hours then just smoke it over something mild like apple or pecan.

Hope every body is well. 

Mick

post #10 of 13
Great looking meal and great post as usual!

POINTS!
post #11 of 13
Quote:
Originally Posted by Moikel View Post
 

We ship mutton to the Middle East ,live trade under a lot of scrutiny.

Spring time is very much about young goat in my hood.

Okie362, this is Malaysian goat curry. Its a natural fusion of Indian,Malay ,Chinese. You can get a weeks holiday,flights & hotel for $1,000 in Malaysia out of Sydney now. I would have to diet for a month either side:biggrin:

I have done, West Indian,Sri Lankan ,Fijian & Mauritian  curry on here as well.

Have a great time in India . I think Indian food gets a bad rap because it gets dumbed down outside of India 

I'm very familiar with Malaysian Curry.  I have a team there and used to spend about 50% of my time in KL and Cyberjaya.  They even took me to some place out in the countryside for coconut booze and curried Monitor Lizard.  Always hit the Mama Stalls and Lok Lok Stands after a night on the town.

post #12 of 13
Thread Starter 
Quote:
Originally Posted by Okie362 View Post

I'm very familiar with Malaysian Curry.  I have a team there and used to spend about 50% of my time in KL and Cyberjaya.  They even took me to some place out in the countryside for coconut booze and curried Monitor Lizard.  Always hit the Mama Stalls and Lok Lok Stands after a night on the town.
Remembered after I posted that you were the guy that who spent lots of time in Malaysia.
Hard to keep track of everybody.
It's just such great food. Near me I have a very successful restaurant called Memak which leans to more Indian end & now they have opened a twin that leans a bit to Chinese Malaysian.
post #13 of 13

Another tasty and original post! Thanks. Points.

 

Disco

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