Mancunians are getting a taste for a new meat – goat!
With an increasing number of Manchester restaurants selling Caribbean, African and Greek food, the unusual meat is getting a wider audience than ever.
Ray Guire, manager at Africa Bar and Restaurant on Newton Street, uses the meat in stews, curries and their hot pepper soup.
“Goat has a really nice perfume and taste – it’s completely different from other red meat,” said Ray.
Tinashey works at Afro-Caribbean food outlet Onjé in the Arndale Centre and says it’s definitely a hit with the punters.
“They love it – most people have it rather than beef or lamb. It should definitely be sold more – I never find it in most restaurants or supermarkets,” said Tinashey.
But it’s not just restaurants who are fuelling the goat meat boom – Mancunians are increasingly buying the meat for domestic use too.
Further down from Onjé in the Arndale is High Street Butchers and according to employee Mike, goat sales are on the up.
“We have seen an increase,” said Mike.
“We sell a steady amount and mainly sell legs and shoulders as loin chops, at the moment.
“We’ve been selling it for three or four years – I would eat goat but then again, I would eat anything!”
With the increase in demand has come a greater desire for high-quality meat, such as the Boer breed.
Sharon Peacock, of Cockerham Pedigree Meat Goats, who featured on Countryfile in January, advises people to ensure they buy the highest quality Boer meat.
“For good quality meat people have to go to the producers directly – butchers tend to use dairy cull meat.”
“We have been pushing the meat quite heavily. Over the last three years it’s been getting bigger and bigger. It comes in waves.
“We have a four-month waiting list at the moment, and a lot of customers in Manchester.”
Marnie Dobson, owner of Cheshire-based Chestnut Meats, has clients in the city but believes that the demand for goat outstrips supply.
She said: “I can’t see it going mainstream – there’s just not enough goats!”
DINNER DATE: Goat is becoming a new favourite
HOW TO MAKE GOAT MEAT CURRY
2kg lean goat meat (shoulder)
Oil for frying
1 sliced onion
3 teaspoons cumin seeds
1½ teaspoons fenugreek seeds
3cm piece cinnamon
8 whole cloves
1 tablespoon crushed green ginger
4 cloves garlic [crushed]
3 dessertspoons curry powder
1 tablespoon paprika
½ teaspoon chilli powder
1 teaspoon cardamom
Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cumin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamom over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and poppadoms.
Thanks to Chestnut Meats for the recipe. For more information, see www.chestnutmeats.co.uk