Braised goat with curry peanut satay

Goat meat, as of 2010, comprises 6% of the global red meat consumption. It is a staple food for many cultures and geographic regions, but is not commonly found in your average US grocery store. I recently found frozen packages of various cuts of goat in my regular grocery store and nabbed one for a new culinary experience. 

I'm not too familiar with this meat but after my research decided to treat it similarly to lamb. Following, you will find the cobbled together recipe for braised and quick roasted goat with curry peanut satay sauce. 

Combine the following ingredients to use as a braising liquid:

1/3 c soy sauce

1/4 c cooking sherry

2 Tbsp lemon juice

2 Tbsp honey

2-3 cloves garlic, minced or crushed

1- inch ginger, grated or minced

Braise the meat as appropriate for the cuts of meat you can obtain. My braise was 30 minutes because the cuts were rather thick, for a goat. You don't want to cook the meat to well done unless your cuts are fibrous. Mine turned out to be rather choice! After braising, sear/ roast the meats on a hot, oiled cast iron skillet or baking sheet (heat oven to 425). Again, time depends on your meat, but you want to get a nice color on the meat.  Remove the meat to rest. 

Satay sauce:

1 Tbsp butter

1 small yellow onion, chopped fine

2 Tbsp or more, to taste, peanut butter

2 Tbsp curry powder

1 Tbsp soy sauce

1 Tbsp chili paste, hot or sweet

1 Tbsp lemon juice

Up to 1/4 c water or braising liquid

1 tsp sugar

Sautée onion in butter for 3-4 minutes. Add curry powder and sautée 1-2 minutes before adding remaining ingredients. Bring to temperature and desired consistency. 

I scarfed a beautiful T-bone cut hot off the pan and smothered in satay but made this beautiful warm salad 3 days later. 

Goat tastes very similar to lamb but slightly different, almost a touch sweeter or lighter. The cuts I bought were tender and juicy at medium temperature and I will certainly buy goat meat again, should I find it!