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Over 13 years experience in goat farming

CAE Accredited 

Member of the British Boer Goat Society
Goat Recipes

A complete range of goat recipes

Need ideas on various goat recipes? Please see a few of the dishes we have tried and love! We serve customers locally, in Surrey and across South East England.

Try delicious goat dishes

If you have never eaten goat meat before, what are you waiting for, this delicious healthy alternative to red meat is not to be missed. Contact us for further details, we are able to supply you with 1 kilo or a whole goat!
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Goat meat curry

Goat meat curry

INGREDIENTS
  • 2kg lean goat meat either shoulder or ready diced
  • Oil for frying, coconut oil is great for this recipe
  • 1 sliced onion
  • 3 tspns cummin seeds, 1/2 tspn fenugreek seeds, 1/2 cinnamon stick
  • 8 whole cloves
  • 1 tbsp crushed green ginger
  • 4 cloves garlic, crushed
  • 3 tbsp curry powder, 1 tbsp paprika, 1/2 tbsp chilli powder
  • 500gms tomatoes
  • 1 tbsp cardamom
METHOD
  • Cut meat into 4-5cm cubes, pour enough oil into a pan to cover the base and heat well. 
  • Add the sliced onion and cook until half browned
  • Add the cumin, fenugreek, cinnamon and cloves
  • Cook gently until onions are browned
  • Add ginger, crushed garlic and fry for 30 seconds
  • Add meat and cook until well browned, Reduce heat and cook gently for 10 minutes
  • Add curry powder, paprika and chilli powder, add peeled chopped tomatoes and stir well
  • Place in oven-proof dish, stir in 500mls water and sprinkle cardamom over top 
  • Cover and simmer for at least 2- 2.5 hours 
  • Add more water if necessary during cooking
  • Serve with boiled rice, mango chutney, cucumber mixed with natural yogurt and poppodums

Moroccan goat stew

Moroccan goat stew 

INGREDIENTS 
  • 1 tbspn olive oil
  • 750g goat shoulder, cut into 4-5 cm cubes
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 can plum tomatoes, chopped
  • 1 cinnamon stick
  • 30g dried apricots, roughly chopped
  • pinch of saffron
  • goat or lamb stock or water
FOR THE SPICE MIX
  • 1 tspn ground cumin
  • 1 tspm ground coriander
  • 1 tspn ground ginger
  • 1.5 tspn smoked paprika
  • 1 tspn turmeric
  • half tspn ground chilli
  • salt & freshly ground pepper
TO GARNISH
  • 4 tbspn finely chopped coriander
  • half-1tspn of harissa paste
  • zest and juice of half a lemon
  • 1 tbspn honey
SERVE WITH
  • 300gm pumpkin, peeled chopped into 1-2cm cubes and roasted in
  • olive oil with a little seasoning
 METHOD
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.
  • Place all the spice mixture ingredients in a bowl and mix together, toss the goat in the spices so that it is well coated
  • Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned
  • Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for at least 2 - 2.5 hours or until the meat is tender, (remember goat is best cooked slowly due to its low fat content) stirring regularly with a wooden spoon, add more stock or water if the liquid is below the goat, you can do this on top of the stove or in the oven. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew
  • Stir in 3 tblsps of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey
  • Garnish with roasted pumpkin and scatter over remaining coriander
Feta stuffed goat meatballs

Feta stuffed goat meatballs

INGREDIENTS
  • 1.5 pounds ground goatmeat    
  • 1/2 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander                                              
  • 1/4 teaspoon ground cardamom                                        
  • 1/4 cup chopped flat leaf parsley
  • 1 teaspoon finely grated lemon rind
  • Salt and cracked Black pepper    
  • 4 ounces Greek feta, chopped into 3/4 inch cubes                  
  • Tzatziki, tabouli and pita bread, to serve.    
METHOD
  • Place the ground goat in a large bowl with the onion, garlic, spices, parsley, lemon rind, salt & pepper. Mix until fully combined
  • Take enough mixture to roll into a ball just larger than the size of a golf ball. Make an indent in the centre of the ball and place a cube of feta. Fold the mixture around the feta to ensure the cheese in fully enclosed. Repeat with remaining mince mixture and feta. Place on a tray and refrigerate 15 minutes
  • Preheat oven to 350 Fahrenheit or 180 degrees c
  • Heat a couple of tablespoons of oil in a large no stick frying pan. Fry the meatballs over medium heat in batches until golden and sealed then place on a baking tray lined with baking paper. Transfer to the oven and cook for another 8-10 minutes.
  • Serve meatballs with tzatziki, tabouli and pita bread
For all types of goat meat, call us on
01306 611 005
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