Have you ever tried the goat meat?
Well, if you have not yet tried this, you must do it soon. Goat meat is an unusual and delicious meat. Not so many restaurants serve goat meat so you have to be able to find the right place to enjoy this food.
Meet the Goat Meat
For a long time I thought goat meat is mutton. Apparently, lamb and mutton are all sheep meat. Lamb is the meat of a young sheep less than a year old while mutton is the meat of older sheep. Lamb meat is the most expensive.
Goat meat is known as Chevon in Europe while in USA goat meat is actually known as just goat meat. Similar to USA, in my country we also call goat meat ‘daging kambing’ literally means goat meat.
Is goat meat healthy?
In the past, I always thought goat meat was unhealthy and most people in my country believe that goat meat brings heat to your body hence not healthy.
When preparing for this post, I did a little research on goat meat and found out that goat meat is healthier than lamb and is actually as healthy as, if not more than, chicken meat. It has more minerals than chicken and has lower total saturated fat and cholesterol than chicken. It also has more proteins.
Goat meat is actually exceptionally lean and low in fat, compared to any other meat. Goat meat is one of the best source of zinc and iron. It also has B group vitamins including B1, B2, B3, B6 and B12. Vitamin B actually helps to burn fat cells. And to sweeten the deal it has choline and selenium which is known to prevent cancer.
So now we can throw out all the guilt and simply enjoy goat meat!
How’s the taste of goat meat?
Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared. Despite being classified as red meat, goat meat is leaner and contains less fat than lamb or beef therefore it requires low-heat, slow cooking to preserve tenderness and moisture.
Introducing Indonesian Goat Meat Recipe
Through this post, I would like to introduce one of Indonesian popular dishes made from goat meat. The name of the dish is ‘Tongseng’ a kind of goat meat curry. The main difference from curry is that in tongseng we use Indonesian sweet soy sauce or kecap manis. The goat meat is cooked with coconut milk, curry spices, sweet soy sauce, sliced cabbage and tomatoes.
Tongseng is originally from Solo, Central Java. Commonly, tongseng is sold by hawkers on the side road together with goat satay. The fragrance of tongseng and goat satay blow along the road as if waving at those who pass by the road to stop and taste it. Hmm yummy!
Tongseng can also be found in the menu of some restaurants and usually served warm and often together with goat satay and rice as you can see on this picture:
And here is the Tongseng Recipe:
- 500 gram goat meat, cut into cubes
- Some oil for sauteing
- 400 gram coconut milk
- 200 gram cabbage, thinly sliced
- 2 tomatoes, cut into wedges
- 5 – 10 bird’s eye chilies, cut diagonally into 2
- 1 – 4 tablespoons kecap manis (Indonesian sweet soy sauce) – the amount of kecap manis depends on the sweet level you like. I only add 1 tablespoon.
- 2 salam leaves
- 2 lemongrass bruised
Ingredients for the spice-paste
- 8 shallots
- 3 garlic
- 5 candle-nuts
- 1 tsp pepper
- 1 cm turmeric
- 1 tsp coriander
- 1 cm ginger
- 1 cm young galangal
Grind all ingredients except ginger and galangal using pestle and mortar or food processor into a smooth spice-paste.
The spice-paste can be substituted with instant spice-paste named ‘Bumbu Gulai’ which sold in many supermarkets in the city where I live or in Asian Food stores outside Indonesia.
- Heat up oil in a pan, add spice-paste, stir fry the spice-paste until fragrant
- Add the goat meat
- stir fry until the meat change color
- Add the chilies , salam leaves, lemongrass, coconut milk.
- Cook until meat is done and coconut milk has thicken.
- Add cabbage, tomatoes
- Add salt and kecap manis
- Continue cooking until all ingredients are cooked through
And this is the look of Tongseng I cooked:
- nytimes.com (picture)
- swaberita.com (picture)
- libertyexim.webnode.com (picture)