6 Recipes for Processed Goat Meat, Delicious and Odor Free

Author: Atsa

During Eid al-Adha, meat stocks will surely be abundant in the home refrigerator. If you have stock of mutton and are confused about what menu you want to make, you can follow these 6 delicious recipes from mutton.

For those of you who are beginners, you can definitely make it, because we present the simplest but delicious and odor-free method of making! Choose several recipes according to taste, serve a special goat menu for families that is delicious and anti-boring.

1. Goat Tongseng

Material :

Mutton – 300 grams

Water – 500 ml

Lemongrass – 1 stalk

Galangal – 2 cm, crushed

Star anise – 1 point

Cinnamon – 2 cm

Cloves – 3 grains

Cardamom – 2 grains

Orange leaves – 2 pieces

Bay leaves – 2 pieces

Sweet soy sauce – 4 tbsp

Cabbage, coarsely sliced ​​– 5 pieces

Cayenne pepper – 6 pieces

Leek – 1 stem, coarsely sliced

Tomatoes – 2 pieces, cut into large cubes

Shallots – 2 cloves, sliced

Garlic – 2 cloves, sliced

Oil – to taste

Ground spices :

Shallots – 5 cloves

Garlic – 2 cloves

Candlenut – 2 items

Ginger – 1 cm

Turmeric – 1 cm

Pepper grains – 1/4 tsp

Salt to taste

How to make :

1. Clean and boil the mutton in a pot for 5 minutes.
2. Discard the meat cooking water, drain and cut the mutton.
3. Heat oil, sauté shallots and garlic until fragrant.
4. Add ground spices, bay leaves, lime leaves, lemon grass, crushed galangal, star anise, cinnamon, cloves and cardamom, sauté until cooked.
5. Add the mutton, stir well with the spices, add 500 ml of water, cook over low heat until the meat is tender.
6. Add soy sauce and salt, you can add according to your taste.
7. Add the cabbage, sliced ​​tomatoes, and cayenne pepper. Cook until absorbed and the gravy is reduced.
8. Turn off the fire. Sprinkle spring onions on top of the goat tongseng dish.
9. Ready to be served.

2. Goat Curry

Material :

Mutton & goat ribs – 1 kg

Thick coconut milk, from 1 coconut – 500 ml

Water – 1 liter

Salt – 2 tsp

Sugar – 2 tsp

Cooking oil – 3 tbsp

Spices:

Bay leaves – 3 pieces

Orange leaves – 3 pieces

Lemongrass – 2 stalks, bruised

Galangal – 2 cm, bruised

Cardamom – 3 grains

Cloves – 2 grains

Star anise – 1 item

Cinnamon – 2 cm

Ground spices :

Shallots – 10 items

Garlic – 7 cloves

Red chilies, remove seeds – 3 pieces

Ginger – 2 cm

Turmeric – 3 cm, grilled

Coriander – 2 tsp

Cumin – 1/2 tsp

Pepper – 1/2 tsp

How to make :

1. Boil the water, boil the mutton for about 10 minutes, discard the water. Replace with new water, boil the goat meat until it is quite tender.
2. Heat the oil, sauté the ground spices and spices until fragrant.
3. Add the stir-fried spices into the mutton stew.
4. Add salt and sugar, stir well, then continue cooking until the meat is completely tender and the flavors are absorbed.
5. Add thick coconut milk, cook until boiling and the gravy is oily. Turn off the fire.
6. Goat curry is ready to be served hot.

3. Goat Fried Rice

Material :

Goat meat – 150 grams, cut into small pieces

Cold white rice – 500 grams

Oil for frying – 3 tbsp

Sweet soy sauce – 4 tbsp

Leek – 2 sticks, finely sliced

Large chili – 2 pieces, finely sliced

Eggs – 2 eggs, scrambled

White sugar – 1/2 tsp

Pepper – 1/4 tsp

Ground spices :

Shallots – 3 cloves

Garlic – 3 cloves

Curly red chili – 2 pieces

Cumin – 1/4 tsp

Cardamom – 2 grains

Cloves – 2 grains

Old turmeric – 1 segment

Salt – 1 tsp

How to make :

1. Sauté the ground spices until fragrant, then add the mutton, stir until evenly distributed.
2. Add a little water, cook until the water runs out and the meat becomes tender.
3. Enter the scrambled egg rice, stir until evenly distributed.
4. Add soy sauce, red chilies, and green onions. Season with salt, sugar and pepper. Stir until all the spices are evenly distributed.
5. Correct the taste, ready to serve.

4. Kebuli Goat Rice

Material :

Rice – 1 kg

Mutton – 500 grams

Hot water – 1.2 liters

Raisins – 50 grams

Ghee – 2 tbsp

Ground nutmeg – 1 tsp

Cardamom – 4 pieces

Cloves – 4 grains

Cinnamon – 5 cm

Lemongrass – 2 sticks, bruised

Ground spices :

Shallots – 6 items

Garlic – 3 cloves

Coriander – 1 tsp

Pepper powder – 1/2 tsp

Cumin – 1/2 tsp

Ginger – 1 segment

Salt – 1 tbsp

Complementary:

Emping crackers – to taste

Cucumber pickles – to taste

How to make :

1. Boil the meat until cooked. Lift and drain. Cut according to taste. set aside.
2. Heat the ghee. Sauté the ground spices until the aroma smells good.
3. Add the mutton pieces. Stir until evenly distributed with the spices and seasonings absorbed into the meat.
4. Enter the rice. Stir well until the rice is warm.
5. Pour hot water and then cook until the broth starts to boil and seep into the rice.
6. Add cardamom, cloves, cinnamon, lemongrass, nutmeg and raisins. Stir well. Lower the heat and cook until the water is absorbed (aron).
7. Transfer the parboiled rice to the steamer pot. Cook for 20 minutes until cooked.
8. Ready to be served with chips and pickles.

5. Goat Satay

Material :

Mutton – 500 grams

Skewers – 20 pieces

Spread Seasoning:

Garlic – 2 cloves

Ground coriander – 1/2 tsp

Ground pepper – 1/4 tsp

Sweet soy sauce – 100 ml

Lime juice – to taste

Complementary:

Cabbage, finely sliced ​​– 50 grams

Red tomatoes, cut – 2 pieces

Cayenne pepper, sliced ​​– 10 pieces

Shallots, sliced ​​– 10 items

Sweet soy sauce – 5 tbsp

Lime, split into 4 – 1 fruit

Cucumber pickles – to taste

How to make :

1. Finely grind the garlic, mix with all the seasoning spread. set aside.
2. Cut the goat meat 2 cm thick, then skewer it with a skewer. Fill each skewer with 4 pieces of meat.
3. In a bowl, mix all the ingredients for the spread and then apply it to the satay meat.
4. Grill the satay over the coals while occasionally brushing it with the spices. Grill until brown, cooked, and fragrant. Lift.
5. Arrange all complementary ingredients (pickled cucumber) and satay on a serving plate. Pour sweet soy sauce over the satay. Ready to be served.

6. Goat Soup

Material :

Mutton – 300 grams

Goat ribs – 300 grams

Water – 1.5 liters

Salt – 2 tsp

Celery, knots – 2 stalks

Leeks – 2 sticks, conclude

Cinnamon – 3 cm

Nutmeg – 1/2 grain

Cloves – 5 grains

Cardamom – 5 grains

Pekka – 2 pcs

Ginger – 3 cm, bruised

Garlic – 5 cloves

Carrots – 200 grams, sliced ​​round

Peeled potatoes – 100 grams, cut into squares

Chickpeas – 100 grams, cut into 3 cm

How to make :

1. Bring the water to a boil. Add the lamb meat and ribs and cook again until it boils. Remove and drain the meat and ribs.
2. Grind the garlic and sauté until cooked. Bring the broth back to a boil.
3. Add the stir-fried garlic, mutton and goat ribs. Add salt and add all the spices. Cook over low heat until tender.
4. After the meat and ribs are really tender, add the green onions, carrots, potatoes and green beans. Cook until the vegetables are almost cooked.
5. Enter the celery, cook again briefly until all the vegetables are cooked.
6. Correct the taste, if it’s just right then it’s ready to be served hot.

Also Read: 7 Restaurant-Style Shrimp Recipes Guaranteed Delicious!

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the field of Catering and Journalism. Hobbies are writing, traveling and cooking. S2 Gadjah Mada University in Communication Studies
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