- 1 kg tender goat meat
- 1 tsp salt
- 2 tsp garlic, finely minced
- 50 ml lemon juice
- 1 tsp paprika
- Oil for frying
It is well known that when it comes to goat meat it’s a mixed bag. People like it, dislike it and are indifferent about it! There are reasons for this. For some people it’s about the guff that goat meat produces when it’s being prepared. Yet for others its about grit-like bone fragments that embed in the otherwise good meat.
For the latter issue, this can be avoided by getting the meat properly cut up at a butchery. In the homestead or backyard setting, people tend to smash the goat carcass into chunks using axes, this is the issue. For the former, the lemon and garlic I have used in this recipe is not only designed to add flavour to the meat but to also mask the undesired “fragrance”.
Which ever category you may fall in, here is a method I hope will produce something to enjoy despite the different issues folks have with goat. As the name hints, it’s quite simple and takes very little effort. Trust the the process…this stuff tastes as good as it looks.
Finally, I will add that a tender cut of goat meat should be used for this recipe. Should you have the stewing cut, you may simmer it on gentle heat until tender then fry. If simmering, simmer together with the garlic, salt, paprika and lemon juice.
- Get your ingredients together. Cut the goat into bite size pieces. Season with salt, paprika, lemon juice and garlic. Mix until the meat is well seasoned. Cover, set aside for 30 min and allow the flavours to sip into the meat.
- Heat oil in pan, fry until browned, Taste for seasoning and adjust accordingly. Squeeze a little bit of extra lemon juice whilst still hot just before serving.