Best 2 Goat Ragù Recipes
Indulge in the delectable flavors of goat meat, artfully prepared in a diverse collection of recipes that showcase its unique taste and versatility. From hearty stews and curries to succulent roasts and grilled delicacies, this culinary journey offers a range of dishes that cater to every palate. Discover the aromatic delights of Goat Ragù, a classic Italian dish simmered to perfection with rich tomatoes and herbs. Experience the vibrant flavors of Jamaican Curried Goat, where tender meat is infused with fragrant spices and coconut milk. Embark on a culinary adventure with Goat Biryani, a majestic Indian dish featuring tender goat meat nestled amidst aromatic rice and an array of spices. Delight in the smoky goodness of Grilled Goat Chops, marinated in a tantalizing blend of herbs and spices, and seared to perfection. Whichever recipe you choose, prepare to embark on a culinary adventure that celebrates the unique flavors of goat meat.
Check out the recipes below so you can choose the best recipe for yourself!
GOAT RAGù
Steps:
- Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
- Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
- Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
- Turn the heat up to medium-high, add the kid goat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
- Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock - you'll only need about 100ml of stock if using fresh tomatoes.
- Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
- About 20 minutes before it's ready, grate the carrots (peel them first if they're not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
- Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
- Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.
Nutrition Facts : Calories 407 calories, Fat 13.7 g fat, SaturatedFat 5 g saturated fat, Protein 39.5 g protein, Carbohydrate 25.7 g carbohydrate, Sugar 17.9 g sugar, Sodium 0.9 g salt, Fiber 11 g fibre
GOAT RAGù
Provided by Henry Alford
Categories dinner, pastas, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.
- Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
- For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 42 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 628 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Choose the right cut of goat meat: For this recipe, a goat shoulder is ideal as it is a flavorful and tender cut. However, you can also use goat leg or shank if preferred.
- Marinate the goat meat: Marinating the goat meat helps to tenderize it and infuse it with flavor. For best results, marinate the meat for at least 4 hours, or overnight if possible.
- Brown the goat meat before braising: Browning the goat meat before braising helps to develop its flavor and create a more complex sauce. Be sure to brown the meat in batches to avoid overcrowding the pan.
- Use a variety of vegetables: This recipe calls for a variety of vegetables, such as carrots, celery, onions, and bell peppers. Feel free to add other vegetables that you enjoy, such as potatoes, turnips, or parsnips.
- Add herbs and spices: Herbs and spices play an important role in flavoring the goat ragù. Be sure to use a generous amount of fresh herbs, such as rosemary, thyme, and oregano. You can also add other spices, such as garlic powder, onion powder, or cumin.
- Simmer the ragù for at least 2 hours: The longer you simmer the ragù, the more tender the meat will be and the more flavorful the sauce will become. Aim to simmer the ragù for at least 2 hours, or longer if time allows.
- Serve the ragù over your favorite pasta: Goat ragù is traditionally served over pasta, such as tagliatelle or pappardelle. However, you can also serve it over rice, polenta, or mashed potatoes.
Conclusion:
Goat ragù is a delicious and hearty dish that is perfect for a special occasion or a casual weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give goat ragù a try.
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