I was planning to make my standard lamb meatballs, but there
was also ground goat at the farmer's market so impulsively I
bought that instead.

I am wondering what sort of adjustment of seasoning makes
sense? I am thinking along the lines of curry, garam masala,
or jerk. I also have some Bufalo (not Buffalo) sauce and
thought I'd throw a bit of that in.

Any opinions?

Steve

On Wed, 25 Mar 2009 23:02:32 +0000 (UTC), (Steve
Pope) wrote:

>I was planning to make my standard lamb meatballs, but there
>was also ground goat at the farmer's market so impulsively I
>bought that instead.
>
>I am wondering what sort of adjustment of seasoning makes
>sense? I am thinking along the lines of curry, garam masala,
>or jerk. I also have some Bufalo (not Buffalo) sauce and
>thought I'd throw a bit of that in.
>
Treat it just like lamb. Or mutton - in Indian recipes (from India)
they often use the word mutton when referring to goat meat.

Steve Pope wrote:
>
> I was planning to make my standard lamb meatballs, but there
> was also ground goat at the farmer's market so impulsively I
> bought that instead.
>
> I am wondering what sort of adjustment of seasoning makes
> sense? I am thinking along the lines of curry, garam masala,
> or jerk. I also have some Bufalo (not Buffalo) sauce and
> thought I'd throw a bit of that in.
>
> Any opinions?
>
> Steve

The only goat I've had was Jamaican curry goat which was very good. I'm
not sure if they do goat with jerk seasoning.

Pete C. said...

>
> Steve Pope wrote:
>>
>> I was planning to make my standard lamb meatballs, but there
>> was also ground goat at the farmer's market so impulsively I
>> bought that instead.
>>
>> I am wondering what sort of adjustment of seasoning makes
>> sense? I am thinking along the lines of curry, garam masala,
>> or jerk. I also have some Bufalo (not Buffalo) sauce and
>> thought I'd throw a bit of that in.
>>
>> Any opinions?
>>
>> Steve
>
> The only goat I've had was Jamaican curry goat which was very good. I'm
> not sure if they do goat with jerk seasoning.


I wouldn't buy ground goat if I didn't witness it butchered and ground up.

I'd try it untouched by spices to try it's flavor the first time, then
doctor it up next time.

Andy

Thanks for the replies so far.

I know I could season it just like lamb meatballs (for which
I use garlic, Spanish smoked pimenton, olive oil, lemon juice
and sea salt), but part of my goal is to differentiate the
goat meatballs, so as to serve them side-by-side with
conventional lamb meatballs as a sort of contrast.

I will probably give it a shot with garam masala as I have
some on hand, and the ingredients in it (cinnimon, clove..)
resemble some goat curries I've had.

The suggestion of cooking and tasting some unseasoned is
also a good one. I've bought goat shoulder from this vendor,
but not ground goat before.

Steve

On Mar 25, 6:02*pm, (Steve Pope) wrote:
> I was planning to make my standard lamb meatballs, but there
> was also ground goat at the farmer's market so impulsively I
> bought that instead.
>
I don't personally enjoy goat, but it is a healthier meat than beef,
pork, or even lamb. It has a better fatty acid profile. That's
especially true of goat milk/cheese.
>
> Steve

--Bryan

On Mar 25, 6:36*pm, (Steve Pope) wrote:
> Thanks for the replies so far.
>
> I know I could season it just like lamb meatballs (for which
> I use garlic, Spanish smoked pimenton, olive oil, lemon juice
> and sea salt), but part of my goal is to differentiate the
> goat meatballs, so as to serve them side-by-side with
> conventional lamb meatballs as a sort of contrast.
>
> I will probably give it a shot with garam masala as I have
> some on hand, and the ingredients in it (cinnimon, clove..)
> resemble some goat curries I've had.
>
> The suggestion of cooking and tasting some unseasoned is
> also a good one. *I've bought goat shoulder from this vendor,
> but not ground goat before.
>
> Steve

What if you treat the lamb Greek and the goat Indian? Serve them with
rice or couscous or both. Add a salad of cukes and carrots and
radishes with a chili vinaigrette and something really soft and
soothing for dessert - kheer or flan or . . .
Lynn in Fargo
singing: How high's the water, Mama?
I said 36.5 and risin'!

Lynn from Fargo Ografmorffig > wrote:

>What if you treat the lamb Greek and the goat Indian? Serve them with
>rice or couscous or both. Add a salad of cukes and carrots and
>radishes with a chili vinaigrette and something really soft and
>soothing for dessert - kheer or flan or . . .

Great ideas.

I did do the trial run of goat meatballs seasoned with garam
masala. Pretty good, but not sure if they're presentation
quality. I may play it safe and stick with only lamb meatballs
for my guests.

Steve

Steve Pope wrote:
> Thanks for the replies so far.
>
> I know I could season it just like lamb meatballs (for which
> I use garlic, Spanish smoked pimenton, olive oil, lemon juice
> and sea salt), but part of my goal is to differentiate the
> goat meatballs, so as to serve them side-by-side with
> conventional lamb meatballs as a sort of contrast.
>
> I will probably give it a shot with garam masala as I have
> some on hand, and the ingredients in it (cinnimon, clove..)
> resemble some goat curries I've had.
>
> The suggestion of cooking and tasting some unseasoned is
> also a good one. I've bought goat shoulder from this vendor,
> but not ground goat before.
>
> Steve
as another poster mentioned just treat as you would Mutton
Mutton in this sense as not the same as lamb .
Goat is actually VERY flavoursome
and now prefer it over lamb
unless the lamb has been on salt bush ---------- now that is a great taste

On Thu, 26 Mar 2009 13:07:33 +0900, "phil..c" >
wrote:


>> Steve
>as another poster mentioned just treat as you would Mutton

Not my exact intention. I only meant to say that many recipes from
India, when translated into American, will use the word mutton when in
actuality they would use goat when cooking it.

Goat is much more tender and has a different flavor from 'real' mutton,
which is a wether (castrated male sheep), or a breeding female, at least
2 years old. Mutton is not easy to find in the US.

> Mutton in this sense as not the same as lamb .
>Goat is actually VERY flavoursome
> and now prefer it over lamb
>unless the lamb has been on salt bush ---------- now that is a great taste

Robert Klute wrote:
> On Thu, 26 Mar 2009 13:07:33 +0900, "phil..c" >
> wrote:
>
>
>>> Steve
>> as another poster mentioned just treat as you would Mutton
>
> Not my exact intention. I only meant to say that many recipes from
> India, when translated into American, will use the word mutton when in
> actuality they would use goat when cooking it.
>
> Goat is much more tender and has a different flavor from 'real' mutton,
> which is a wether (castrated male sheep), or a breeding female, at least
> 2 years old. Mutton is not easy to find in the US.

Weird when you think about it often Mutton (IMO) has a better flavour
than some lamb

We are embarrassed by the numbers of Mutton sheep here and the blasted
goats tens of thousands of the buggers that have gone Feral


Nine years ago it was estimated that there were 2.6 million feral goats
roaming about.

That's more than the population of Perth and Adelaide combined!


>> Mutton in this sense as not the same as lamb .
>> Goat is actually VERY flavoursome
>> and now prefer it over lamb
>> unless the lamb has been on salt bush ---------- now that is a great taste
>
>
>
>

In article >,
(Steve Pope) wrote:

> Thanks for the replies so far.
>
> I know I could season it just like lamb meatballs (for which
> I use garlic, Spanish smoked pimenton, olive oil, lemon juice
> and sea salt), but part of my goal is to differentiate the
> goat meatballs, so as to serve them side-by-side with
> conventional lamb meatballs as a sort of contrast.

Roll the cooked lamb meatballs in freshly chopped mint, and leave the
goat meatballs as is. This may not be a good idea.

leo

Leonard Blaisdell wrote:
> In article >,
> (Steve Pope) wrote:
>
>> Thanks for the replies so far.
>>
>> I know I could season it just like lamb meatballs (for which
>> I use garlic, Spanish smoked pimenton, olive oil, lemon juice
>> and sea salt), but part of my goal is to differentiate the
>> goat meatballs, so as to serve them side-by-side with
>> conventional lamb meatballs as a sort of contrast.
>
> Roll the cooked lamb meatballs in freshly chopped mint, and leave the
> goat meatballs as is. This may not be a good idea.
>
> leo

Hmmmmmmmm this just gave me an idea

do goat meat balls then serve with mint and yoghurt with some paprika
mixed in

will try tomorrow have some goat in the freezers

now to set up the old mincer same model as these
only a LOT cleaner

http://upload.wikimedia.org/wikipedi..._gnangarra.jpg

we had boxes of these things and donated them yonks ago and kept the
better ones for own use .

On Fri, 27 Mar 2009 08:02:50 +0900, "phil..c" >
wrote:

>Robert Klute wrote:
>> On Thu, 26 Mar 2009 13:07:33 +0900, "phil..c" >
>> wrote:
>>
>>
>>>> Steve
>>> as another poster mentioned just treat as you would Mutton
>>
>> Not my exact intention. I only meant to say that many recipes from
>> India, when translated into American, will use the word mutton when in
>> actuality they would use goat when cooking it.
>>
>> Goat is much more tender and has a different flavor from 'real' mutton,
>> which is a wether (castrated male sheep), or a breeding female, at least
>> 2 years old. Mutton is not easy to find in the US.
>
>Weird when you think about it often Mutton (IMO) has a better flavour
>than some lamb

I agree, but Americans (USA only, apologizes to Mexico and Canada) tend
to be adverse to meats they perceive to be gamy or strongly flavored.