RECIPES


How do you like your goat meat done? We leave that to you. We also have some of our recipes specially developed for the enjoyment of Boer goat meat celebrity chefs Ismail Ahmad and Florence Tan. Try them out. Drop us a line to tell which preparation you like best.
Chef Ismail | Chef Florence Tan | Cooking Tips | Feedback
 
Chevon Soup Gulai Kambing Berempah Goat Varuval   Herbal Goat Meat Soup
 
Goat Meat Satay Goat Kalio Kambing Masak Merah   Black Pepper Chevon
 
Shepherd's Pie Goat Shashlik Chevon Burger   Mint Nutty Salad
 
Sweet & Sour Chevon Princess Hang Li Poh Hainanese Fried Goat Meat Kuey Teow   Goat Meatball Snack
 
Fried Goat Meat in Pepper Sauce
 Goat Meat Popia Riang Ria Goat Meat   Goat Meat Cumin Rice
Chevon Soup
by Chef Ismail
Ingredients
Boer goat forearm, cut to serving size, boil till tender   1 kg
Ground ingredients
Ginger   6 cm
Shallots   8
Clove garlic   6
Lemon grass, bruised   2 stalks
Frying ingredients
Cinnamon bark   6cm
Cardamon   5 pcs
Star anise   3 pcs
Cloves   4 pcs
Soup spices mix   1
Lime juice   1 tablespoon
Water   1.5 lit
Salt   to taste
Cooking oil   1/2 cup
Garnishing
Coriander leaves   4
Fried shallot   1 cup
Preparation
1. Heat up oil and saut? frying ingredients and ground spices until cooked. Add in goat meat. Add in water.
2. Bring to a boil and add salt and lime juice.
3. Serve with fried shallot and coriander leaves.
 
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Gulai Kambing Berempah
By Chef Ismail
Ingredients
Boer goat fillet and thigh, cut into cubes   1 kg
Spices (A)
Dried chilli paste   6 tablespoons
Shallot paste   4 tablespoons
Chopped garlic   1 teaspoon
Pounded galangal   1/2 teaspoon
Tumeric Paste   1 1/2 teaspoon
Ginger Paste   1/2 teaspoon
Ingredients for frying (B)
Cinnamon   2 1/2cm
Cloves   4 pcs
Cardamon   2 pcs
Others
Curry Powder   1 tablespoon
Curry leaves   2 sprigs
Cooking oil   100 ml
Coconut milk or low fat cream   100 ml
Potato, cut into cubes   200 gm
Beef flavouring   1 cube
Salt   to taste
Water   1 lit
Preparation
1. Wash goat meat cubes until clean. Drain.
2. Heat up oil in pan, add A and B and saute until brown.
3. Add goat meat and stir fry until goat meat and spices are dry. Add water and let it boil until meat becomes tender. Add in potato cubes and coconut milk. Add salt to taste.
4. Serve with rice or bread.
 
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Goat Varuval
by Chef Ismail
Ingredients
Boer goat rump meat, cubes   1 kg
Chopped ingredients
Shallots   4
Garlic   3
Ginger   2 cm
Ground ingredients
Shallots   8
Garlic   2
Ginger   2 cm
Ingredients for frying
Curry leaves   3 sprigs
Cinnamon   2 cm
Star anise   2 pcs
Cloves   2 pcs
Cardamon   2 pcs
A
Meat curry powder   7 tablespoons
Dried chilli powder   1 tablespoon
Cooking oil   150 ml
Water   500 ml or more if necessary
Coconut milk   100 ml if preferred
Salt   add to taste
Preparation
1. Saute chopped ingredients in hot oil until brown. Add in ground ingredients and fry until aromatic. Add in goat meat and stir evenly.
2. Add ingredients A and stir well. Add water and allow to simmer until meat is tender. Add in coconut milk and salt according to taste. Simmer until meat is cooked and gravy is thick.
3. Serve with rice or bread.
 
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Herbal Goat Meat Soup
By Chef Florence Tan
Ingredients
Boer goat ribs, 5 cm cubes   1 kg
Water   3 litres
Herbs
Pak Kei   20gm
Wai Sun   70gm
Fuk Sun   60gm
Yoke Chok   100gm
Kei Chee   40gm
Dried red dates   50gm
Tong Sun   40gm
Seasoning
Meat flavouring   2 cubes
Pepper   1/4 teaspoon
Salt   to taste
Preparation
1. Put ribs, water and herbs into pot.
2. Bring to a boil and allow to simmer over small fire until ribs are tender.
3. Add seasoning. Cook for 10 minutes and turn off fire and stir.
Note: Herbal ingredients can be obtained from Chinese sinseh shops Add more water if preferred.
 
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Goat Meat Satay
By Chef Ismail
Ingredients
Boer goat topside, sliced 1/2 cm thick, 2 1/2 cm length   300 gm
A
Groundnut, toasted and blended   100 gm
Turmeric powder   1 teaspoon
Kurma spice powder   1 teaspoon
Lemon grass, bruised   1 stalk
Sugar   2 tablespoons
Salt   to taste
Preparation
1. Marinate goat meat in mixed spices A for four hours.
2. Thread meat onto satay sticks and grill over a medium fire till cooked.
3. Serve with cucumber, diced onions and satay sauce.
 
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Goat Kalio
by Chef Ismail
Ingredients
Boer goat ribs, boil until tender   1 kg
Ground ingredients
Dried chilli   3
Lemon grass   3 stalks
Galangal   4 cm
Ginger   4 cm
Buah keras   5
Shallots   10
Garlic   5
Sugar   3 tablespoons
Ingredients for frying
Cinnamon   6 cm
Star anise   3 pcs
Cardamon   5 pcs
Cloves   3 pcs
Cooking oil   150 ml
Thick coconut milk   125 ml
Goat meat stock   1 lit
Sugar and salt   to taste
Potatos, peel and quartered   5
Preparation
1. Heat oil in pan and saut?the ingredients for frying until aromatic.
2. Add in goat meat and ribs. Bring to a boil. Add potatoes, goat stock and season to taste. Boil until potatoes are tender, add coconut milk.
3. Serve with white rice.
 
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Kambing Masak Merah
by Chef Ismail
Ingredients
Boer goat topside and thigh, boil till tender   1 kg
Ground spices
Fresh red chillies   20
Shallots   10
Clove garlic   5
Lemon grass, bruised   3 stalks
Ginger   6 cm
Tomato sauce   1 cup
Grated coconut, pound and dry-fried   2 tablespoons
Cooking oil   125 ml
Goat stock, (from boiling goat meat)   500lit
Galangal (lam keong)   3 cm
Salt and sugar   to taste
Preparation
1. Heat cooking oil. Add ground spices and saut?till cooked. Add tomato sauce, grated coconut and stir fry until moist.
2. Add in goat stock and boil until gravy thickens. Add goat meat, turn down the fire and simmer until gravy thickens again. Add sugar and salt to taste.
 
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Black Pepper Chevon
by Chef Ismail
Ingredients
Boer goat loin meat, boiled   1 kg
Chopped ingredients
Onions   4
Garlic   5
Ginger   6 cm
Ingredients for sauce
Coarsely ground black pepper   2 tablespoon
Oyster sauce   2 tablespoons
Sesame seed oil   1 tablespoon
For garnishing
Green chilli   4
Spring onion   3 stalks
Salt and sugar   to taste
Cooking oil   125 ml
Goat stock   a little
Preparation
1. Heat oil in pan and saut?chopped ingredients till aromatic.
2. Mix in oyster sauce and black pepper.
3. Add in goat meat, a bit of goat stock and simmer. Season to taste.
4. Garnish and serve.
 
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Shepherd's Pie
By Chef Florence Tan
Ingredients
Boer goat loin meat, minced   500 gm
Button mushrooms, slices   150 gm
Big onions, chopped   1
Garlic, chopped   2
Tomato paste   2 tablespoons
Tomato sauce   3 tablespoons
Mixed vegetables   2100 gm
Bay leaves   3
Cooking oil   4 teaspoons
Chilli powder   1 teaspoon
Parsley, chopped   2 tablespoons
Mix
Water   150 gm
Cream of mushroom   3 tablespoons
Seasoning
Sugar   1 3/4 tablespoon
Beef flavouring   1/2 cube
Salt   1/2 teaspoon
Pastry
Potato, peel and cut into small pieces   1 kg
A
Butter   50gm
Evaporated milk   3 tablespoons
Pepper   1/4 teaspoon
Salt   1 teaspoon
Oven: set at 220 C
Preparation
1. Saute onion and garlic in hot oil until soft.
2. Add goat meat and fry quickly to be followed by tomato paste, bay leaves, tomato sauce, mushroom and parsley.
3. Fry for 5 minutes. Add in cream of mushroom and seasoning.
4. When cooked, add in mixed vegetables. Remove from pan and put mix into a 23 cm baking dish.
5. Boil potato in hot water until tender. Drain and blend in a food processor. Add in A and mix well.
6. Use a piping bag and pipe on top of meat filling.
7. Bake in oven set at 220 C for 20-25 minutes until mash turns golden brown.
 
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Goat Shashlik
By Chef Florence Tan
Ingredients
Boer goat fillet   1/2 kg strip
Cooking oil   4 tablespoons
Marinade (A)
Prepared mustard   2 teaspoons
Soy sauce   1 tablespoon
Chilli powder   1 teaspoon
Beef flavouring   1/2 cube
Honey   3 tablespoons
Salt   1/2 teaspoon
B
Vegetables (cut into cubes)  
Red capsicum  
Green capsicum  
Onions  
Cherry tomatoes   whole
Preparation
1. Cut meat into cubes measuring approximately 1 cm thickness and 2 1/2 cm long. Pound meat with mallet briskly. Steam meat for 5 minutes. Dip meat into marinade A while hot. M