If you've never cooked with goat before, those in the know say it's easy to learn to love cooking with the red meat.
Bhavna Shivalkar, who runs an Indian cooking school on Gadigal land in Sydney, says it's not so different from working with beef and lamb.Ms Shivalkar says many traditional Indian recipes rely on goat — often called mutton.Naarm/Melbourne-based restaurateur and chef Jessi Singh adds that it has an "amazing flavour profile".Depending on where you live, Mr Singh says goat may be something you have to "seek out".
Ms Shivalkar recommends buying small pieces with the bone in for curry as "it keeps the meat from falling apart immediately and making it less chewy". Other suggestions include ready-made goat kebabs and marinated goat pieces from butchers as an easy way to start. For those who are less familiar with curry, Mr Singh says the meat works just as well in a stew and it can be easily swapped into a stew you might normally make with lamb or beef.
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