Category Archives: Goat


Sweet Potato Rosti

Sweet-p-rosti-stack-webThis recipe is easy to scale and is a wonderful starter or brunch with the addition of a seasonal fresh salad of choice.

Serves 1


500g (1.1lb) sweet potatoes, peeled, grated and dried

2 tablespoons olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1 tsp fresh chopped thyme or ½ tsp cumin

175g feta like cheese, crumbled. I like goat cheese for its sharpness

2 eggs, beaten


Preheat the oven to 220 C (440 F). Line a baking tray with parchment.

Grate the sweet potatoes, place in a clean cloth and squeeze out the excess liquid, transfer to a large bowl.

Heat the olive oil in a frying pan over medium heat, cook the onion and garlic in the hot oil until soft and transfer to the bowl with the drained sweet potato.

Add the egg, about 2/3 of the cheese and all the thyme and mix well. Divide the mixture into 3-4 even portions and shape into balls with your hands and then flatten them to about 1cm (1/2 in) thickness. Arrange the patties onto the baking tray.

Roast in the preheated oven until golden brown, about 25 minutes turning once after 20 minutes. When turning sprinkle the remaining cheese over the patties and return to oven to melt the cheese, about 5 minutes more.

Making A Stack

Its all about choice as to what you add between the rosti’s. I love to add a soft poached egg on top and sour cream and beetroot relish between the layers.

You can add cooked bacon, salmon slices, avocado slices, thin sliced cooked eggplant.  

Spicy Lamb Tagine

lamb-tagine-2-webServes 4 


olive oil

1kg (2.2lb) boneless lamb or goat leg meat, cut into 25mm (1 inch) cubes

2 tsp paprika

1/4 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1/2 tsp ground ginger

a pinch of saffron

3/4 tsp ground coriander

2 medium onions, cut into 1-inch cubes

5 carrots, cut into chunks

3 cloves garlic, minced

1 tsp freshly grated ginger

zest of one lemon

400ml chicken stock

1 tbsp tomato paste

1 tbsp honey

1 tbsp cornflower (cornstarch) (optional)

1 tbsp water (optional) 


Place the lamb, 2 tbsp of olive oil and all the spice into a large bowl and mix well. Leave to marinade for at least 6 hours, or overnight for maximum flavour. 

In a large, heavy bottomed saucepan or skillet, heat one tbsp of olive oil over a medium/high heat. Brown the lamb in batches, adding more oil as required and transfer to a plate. 

Turn the heat down to medium and add the onions and carrots to the pan and cook for 5 minutes. 

Add the garlic and ginger and cook for a further 5 minutes, stirring occasionally.

Return the lamb to the saucepan, and add the lemon zest, chicken stock, tomato paste and honey and bring to the boil. 

Once boiling remove from the heat and add to your tagine base, I use a 6 person sized tagine. 

Place in the cold oven and set the temperature to 170C (370F) and cook for 2 hours at a simmer. 

If the sauce is too thin, thicken it with the cornstarch and water and serve.

Goat Curry Slow Cooked

Goat-Stew-slow-webGoat meat is very lean and I love making curries with it. I used to eat it all the time in India in various forms.


1kg (2.2lb) goat, lamb or mutton, cubed (seasoned with salt and pepper)

1 medium onion, chopped

3 medium carrots, diced

4 cloves garlic, minced

1 400g (14 oz) can diced tomatoes

1 medium sweet potato, cut into 1/4-inch cubes

1/2 cup Coriander (cilantro) leaves

1 180-200g (6 oz) can tomato paste

1 400g (15 oz) can coconut milk

2 to 3 tbsp curry powder

1/4 tsp cayenne powder (optional)

1/2 tsp salt

1/4 tsp ground pepper 


Place the seasoned stew meat in the bottom of a slow cooker. Top with onion, garlic, tomatoes, carrot and sweet potato. Stir in coriander leaves. In a medium bowl, whisk the coconut milk, tomato paste, curry powder, salt and ground pepper until well mixed. 

Pour the coconut mixture into the slow cooker over the meat and vegetables. 

Cook for at least 8 hours on low, stirring the mixture every once and awhile.

Serve over cauliflower “rice” or regular rice and top with additional coriander leaves.