Goat meat has been an integral part of the cuisine in various cultures around the world. Apart from offering a rich taste, goat meat also has important nutritional benefits. In this article, we will explore the delicacy and benefits of mutton and some of its popular cooking methods.
Benefits of goat meat
Rich in Nutrients:
Goat meat is a rich source of nutrients. It contains high-quality protein, iron, zinc, phosphorus, and B complex vitamins such as vitamin B12, niacin and riboflavin. Goat meat protein helps in the formation of body tissues and strengthens the immune system. Meanwhile, iron and vitamin B12 are important for the production of healthy red blood cells.
One of the advantages of goat meat is its low saturated fat content compared to other meats such as beef. For those who are watching the amount of fat in their diet, goat meat can be a healthier option. Even though the fat in goat meat tends to be higher than chicken meat, most of the fat is monounsaturated fat which is good for heart health.
Goat meat has a unique and distinctive taste, which is an attraction for many people. The taste of goat meat is generally richer and stronger than other meats. This gives you the freedom to create delicious and appetizing dishes. In various cuisines, goat meat is often processed with spices and seasonings which enrich the taste and aroma.
Tips for Choosing Goat Meat
When choosing goat meat, choose meat that is fresh and of good quality. Make sure the meat has a pink color and an elastic texture. To store, place the mutton in an airtight container or wrap it in aluminum foil and refrigerate for 1-2 days. If you want to store it longer, the goat meat can also be frozen.
Goat meat dishes
There are several dishes made from goat meat which are famous in the world. Here are some of them:
Kebab is a mutton dish that is popular in various Middle Eastern countries. The goat meat is cut into small pieces, skewered using a skewer, and grilled over the coals. Kebabs are usually served with pita bread, rice and various types of sauce or chili sauce.
Manti is a traditional Turkish dish consisting of small dumplings filled with minced mutton, garlic and spices. Manti are usually boiled or steamed, then served with tomato sauce, melted butter and yogurt.
Biryani is a popular rice dish in India and Pakistan. In biryani, mutton is cooked along with basmati rice, spices and saffron. This dish is usually cooked in a closed pot called “handi” or “degchi” to lock in the aroma and distinctive taste.
Satay is a typical Indonesian dish consisting of chunks of goat meat skewered using a bamboo stick or stick. The skewered goat meat is then grilled or grilled over the coals. Satay is usually served with peanut sauce and rice or lontong (kertupat).
Tandoori is a typical Indian dish that uses mutton or chicken marinated in yogurt and spices, such as turmeric, cumin and red chilies. The meat is then baked in a clay oven called a “tandoor”. Tandoori dishes have a rich and aromatic taste.
Those are some dishes from this meat that are famous in the world. Of course, there are many more dishes that can be explored and enjoyed from mutton, depending on the particularities of each region or country.
How to cook Goat meat
Here are the common ways of cooking and serving some of the previously mentioned goat meat dishes:
- Slice the mutton into small pieces.
- Marinate the meat with a mixture of spices and seasonings according to taste, such as paprika powder, cumin, garlic and olive oil.
- Skewer the pieces of meat on the kebab skewers.
- Bake kebabs over heated coals or grill until the meat is cooked and browned.
- Serve kebabs with pita bread, rice, and your choice of sauce or chili sauce.
- Mix the minced goat meat with garlic, shallots, spices, such as paprika powder, cumin, and parsley.
- Take a piece of wonton skin or manti dough that has been provided.
- Put a little meat mixture in the middle of the dumpling skin, then fold it and shape it into a triangle or circle.
- Boil or steam manti until cooked. If boiled, remove after the manti float on the surface of the water.
- Serve the manti with tomato sauce, melted butter and yogurt.
- Marinate the mutton with a mixture of yogurt, garlic, ginger, spices such as turmeric powder, cumin, cinnamon and salt.
- Soak basmati rice for 30 minutes, then drain.
- Heat oil or butter in a large saucepan. Sauté the garlic, shallots and spices like cinnamon, cloves and cardamom.
- Add mutton and stir-fry until it changes color.
- Enter the basmati rice that has been drained and stir well with the meat.
- Pour enough water (1:2 ratio between rice and water) and add salt.
- Cover the pot and cook over low heat until the rice is cooked and grainy.
- Serve hot biryani with pickles, raita or mint sauce.
- Slice the mutton into thin strips or small squares.
- Marinate the meat in a mixture of spices, such as garlic, ginger, sweet soy sauce, lime juice, and spices according to taste.
- Skewer the pieces of meat on a bamboo skewer or stick.
- Grill the satay over coals, grill or grill until the meat is cooked and browned.
- Serve satay with peanut sauce, rice or lontong.
- Marinate the mutton with a mixture of yogurt, garlic, ginger, turmeric powderit, cumin, red chili powder, salt, and olive oil.
- Let the meat soak in the marinade for a few hours or overnight in the fridge.
- Bake the meat in a preheated tandoor oven until cooked. If you don’t have a tandoor oven, bake in your home oven on high (220-250°C) for 20-30 minutes or until the meat is cooked through.
- Serve tandoori with rice, naan bread, or other options.
Each dish can be served with accompaniments such as pickles, sauce or chili sauce, sliced fresh vegetables, or additional seasoning according to personal taste.