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Tartare of Cabrito Goat with Curry Jam, Goats Yoghurt and Bhaji Scraps
Tartare of Cabrito Goat with Curry Jam, Goats Yoghurt and Bhaji Scraps
British
Starter
30 mins
Goat
Medium
Serves
4

This dish showcases the fantastic ethical goat meat we get from Cabrito through Foodchain. It has a fantastic depth of flavour that can stand up to the strong flavours that we’ve paired it with here.

The Curry Jam, Curry Oil and Pickles last for weeks and are great store cupboard essentials. They also make a great accompaniment to Goat/Lamb Chops, Roasted Fish, Scallops or Cauliflower.

Recipe courtesy of
Ingredients

For the Tartar

  • 200g Cabrito Goat Loin (trimmed and removed of fat and sinew)
  • 80g Goats Yoghurt (or Greek yoghurt if unavailable)
  • A few leaves of fresh coriander

For the Pickles  

  • 1 cucumber
  • 1 red onion
  • 1 red Chilli
  • 1tsp Mustard Seeds
  • 1 tsp Coriander seeds
  • 200g White wine vinegar
  • 100g Caster Sugar
  • 100g Water

For the Curry Oil

  • 500ml Sunflower oil
  • 1 head of garlic – Split
  • 2 tbsp Garam Masala
  • 1 tbs cumin seed
  • 1 tbs coriander seed
  • 1 tbs fennel seed
  • 1 tbs mustard Seeds  

For the Curried OnionJam

  • 3 White Onions - Sliced
  • 4 large Cloves of Garlic – Sliced
  • 100g Ginger – Finely Chopped
  • 1 red Chilli – Sliced
  • A nob of butter
  • 1 tbs Garam masala
  • 1 tsp fennel seeds
  • 1 tsp Coriander seeds
  • 1 tsp cumin seeds
  • 150g White wine Vinegar
  • 150g Demerara Sugar   

For the Bhaji Scraps

  • 1 white onion
  • 50g Gram Flour
  • ½ a tbs Garam Masala
Method
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Method

For the pickles

  1. Put the Water, Vinegar, Sugar, Chilli and Spices into a pan along with a pinch of salt. Bring this up to the boil and cook out for 2 -3 minutes.
  2. In the meantime, peel and dice the cucumber and slice the onion into half-moons.
  3. Pour the hot pickling liquor through a sieve onto the cucumber and onion and leave until its cool.  

For the Curry oil

  1. Add the oil to a pan along with the garlic and wait for the garlic to start bubbling.
  2. Once the oil is bubbling away and the garlic is starting to colour add the whole spices and continue to cook out for a minute or 2
  3. Add the garam masala and stir through. Turn off the pan and leave to cool
  4. Once completely cool pass the oil through a sieve lined with a clean j cloth / kitchen towel  

For the Curried Onion Jam

  1. Toast the whole spices in a dry frying pan and grind to a powder in a spice grinder.
  2. Fry the onions with the butter, a drizzle of oil and a pinch of salt until brown and soft.
  3. Add the ginger, chilli and garlic and continue to cook for a couple of minutes.
  4. Then add the spices and cook for another minute or so.
  5. Once the spices have released their aroma add the vinegar and sugar and bring the pan up to the boil on a hard heat.
  6. Once the mixture has become glossy add it to a blender and blitz until smooth.
  7. Check the seasoning and adjust accordingly.  

For the Bhaji Scraps

  1. Bring a fryer / a pan of oil to 160 degrees Celsius.
  2. Slice the onions into half-moon shapes and toss in the gram flour and curry powder.
  3. Fry the onions until golden brown and then drain on a towel lined tray, season with a pinch of fine salt.

To Assemble

  1. Dice the Goat meat into ½ a cm chunks
  2. Season the goat meat with a pinch of sea salt and a couple of teaspoons of curry oil. Once you’re happy with the seasoning spoon it onto the plate
  3. Add a few blobs of Yoghurt and Curry Jam on top.
  4. Drain the pickles from their liquor and arrange them on top.
  5. Top with a pinch of the Bhaji Crumbs and the picked coriander leaves and another drizzle of the curry oil.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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