Goat meat fried in a pan. How to cook goat meat - the best cooking recipes

Cover the bread with milk and lightly salt. Peel the onion from the husk and cut into several pieces. Scroll the marinated meat with onions in a meat grinder with a large grate. Add spices. Squeeze out the bread and add to the minced meat. Mix thoroughly.

Pour the breadcrumbs onto a flat plate. Heat vegetable oil in a frying pan. With wet hands, form the minced meat into slightly flattened oval-shaped cutlets, roll in breadcrumbs and place in a pan.

Fry the patties until light brown, or 4-5 minutes per side. Place cooked patties on double paper towels to soak up excess oil.

Pour boiling water over prunes and leave for 20 minutes. Then drain the liquid and finely chop the prunes. Peel the white onion and cut into rings. Heat vegetable oil in a saucepan or deep frying pan. Add onions and prunes, simmer for 7-10 minutes.

Pour flour into the onion with prunes, mix thoroughly. Then add honey and vinegar. As soon as the mass turns brown, add the meat. Stir and cook over medium heat for 8 minutes. Add tomatoes, salt, spices, cover and simmer over low heat for 45 minutes.

Beat minced meat for 5 minutes as follows: take all the minced meat in your hand and throw it with force into a bowl or onto a board. This is necessary to fill the minced meat with air bubbles and obtain a delicate structure after cooking. With wet hands, form sausages from minced meat about 6-7 cm long and 2.5-3 cm in diameter.

Put the minced meat on wooden skewers. Heat a non-stick frying pan, fry the kebabs over medium heat under a lid until light brown. The pan does not need to be lubricated with oil, because a large amount of fat is released during the frying process. Ready-made kebabs are immediately served at the table.

Add spices to the minced meat: cumin, coriander, white pepper, cumin and garlic passed through a press. Salt. Thoroughly knead the minced meat with your hands until smooth. Boil three eggs until firm, rinse with cold water and peel. Cut eggs into small pieces.

Wash parsley and green onion and finely chop with a knife. Cut off a small piece of cling film or foil, spread it on the table, sprinkle with breadcrumbs and lay out the minced meat. Roll out the stuffing in a thin layer. Top with parsley, green onions and eggs. Salt and pepper.

Carefully roll the minced meat into a tight roll. Remove cling film. Place the roll on a baking sheet and bake in the oven for 50 minutes at a temperature of 190 degrees. Turn over periodically. Cool the finished roll and cut into portions.

Without covering the meat, put it in the refrigerator for 4 days. Turn meat every day. Wash off the salt from the present tenderloin and pour the meat with clean water for two hours. Drain the water, dry the meat with a towel. Wrap the tenderloin in several layers of gauze and place under heavy oppression in a cool place.

Four days later, prepare spices for coating basturma. In a large mortar, grind the cumin, chaman seeds, coriander, cayenne and black pepper. Boil 400 ml of water in a saucepan, add bay leaf and allspice. Turn off the heat, cover with a lid and leave for 1 hour.
A sign of finished basturma is hardened spices. Remove bay leaf and pepper. Add crushed spices to the resulting broth. Pour in brandy and mix thoroughly. You should get a fragrant thick paste. Cover the spices tightly with a lid and refrigerate for one day.

Get the goat meat and generously coat it with a paste of spices. Lay out on a wire rack to dry overnight. Spice the spices into the cracks. Wrap the meat with two layers of gauze, tie with a rope along the entire length.

Hang the basturma to dry in a well-ventilated place for 10 days. After the specified time, remove the basturma, remove the gauze. If the spices are thoroughly hardened, then the basturma is completely ready.

Peel the onion from the husk and cut into four parts. Wash potatoes, peel and cut into thick slices or large cubes. Rinse the parsley with water and chop coarsely with a knife. Wash tomatoes under running water. Cut one tomato into small pieces with a sharp knife.

Pour boiling water over the remaining two tomatoes, remove the skin and chop until puree in a blender bowl. Add tomato paste, salt, spices and mix thoroughly. Put meat and vegetables in layers in a high ceramic baking dish, alternating between them and adding salt and spices to each layer.

If the meat of wild or old goats is chosen for cooking, then it must be marinated, otherwise the goat meat will turn out to be dry and tough, besides, the marinade will beat off the specific smell inherent in this meat.

First, the meat must be thoroughly washed in running water and cut into pieces.

Pickled goat meat

Ingredients:

100 g mayonnaise
5 st. tablespoons tomato sauce or ketchup
250 ml red semi-sweet wine
1 large onion onion
salt and allspice (peas) to taste

How to marinate goat meat:

Cut the onion into thin half rings and add the rest of the products to it. Mix all the ingredients thoroughly, if the marinade does not seem spicy enough to you, add your favorite spices to it.

Place the pieces of meat in the mixture so that the goat meat is completely immersed in the marinade. Leave the meat to marinate in a cool place for 12 hours.

After that, goat meat can be cooked: stew, bake or fry.

Braised goat meat

It is not necessary to marinate the tender meat of a young domestic goat before cooking. Washed young goat meat can be cooked immediately, for example, fried or baked in the oven.

Ingredients(per serving):
350 g goat meat
1 small onion
1 head of garlic
2 tbsp. spoons of green beans
2 tbsp. spoons of green peas
2 small fresh tomatoes
30 g marinated champignons
2 tsp honey
2 tbsp. tablespoons of vegetable oil
200 ml dry red wine
2 tsp soy sauce
1 sprig of basil
2 tbsp. spoons of breadcrumbs
salt and pepper to taste

How to cook goat stew:

Pepper the prepared pieces of goat meat and sprinkle with salt. Fry the meat in vegetable oil so that it is lightly browned, and put in a saucepan or deep frying pan.

Pass the garlic through a press and add it to the meat. Season the goat meat with spices, pour red wine into a saucepan and season with 1 teaspoon of honey.

Now you can start to stew the meat. Make sure that the pieces of goat meat are completely covered with liquid, but if the sauce in which the meat is stewed is not enough, you can add a little water or broth to the saucepan.

You need to cook goat meat until softened over low heat. Approximate cooking time is 2 hours.

While the meat is cooking, fry the vegetables in a separate bowl, adding soy sauce and the rest of the honey to them. Roll the finished goat meat in breadcrumbs and hold in a preheated oven for about 15 minutes.

After such a heat treatment, the pieces will be covered with a golden crust. Serve the meat on a flat dish with vegetables, tomato wedges and basil leaves.

Pour the meat with the gravy in which it was stewed.

Calories: Not specified
Time for preparing: 120 min

Many people love baked meat in the oven. In my opinion, it always turns out elegant and festive. Today I want to tell you how to cook goat meat in the oven. You can use lamb or lamb in this recipe. And you can also fry.
Some people are afraid to cook goat meat, because it does not emit a very pleasant smell. I think if you marinate it correctly and then bake it, there will be no smell. And your guests, if they are not told that this is a goat, they will not even understand this. The meat will turn out soft, will lag behind the bone.
Preparation time: 1-2 hours.
Baking time: 1-1.5 hours.
Servings Per Container: 4-5 servings.



Ingredients:
- goat leg 1800 g;
- rosemary 2 sprigs;
- Zirra pinch;
- a pinch of ground ginger;
- dry adjika pinch;
- a mixture of ground peppers a pinch;
- Provencal herbs a pinch;
- a mixture of spices for roasting meat pinch;
- honey 1.5 tbsp. l.;
- soy sauce 50 ml;
- creative sauce 30 ml;
- kiwi jam (any sour berries or fruits) 1 tbsp. l.;
- mustard in grains 1.5 tbsp. l.;
- olive oil 50 ml;
- 1 carrot;
- garlic 1 head;
- coarse salt 1 tbsp. l.

How to cook with a photo step by step

Mix in a bowl all the ingredients for the marinade: dry spices and herbs. If you do not have any spice, you can replace it with a similar one in your opinion. There is no exact and unchanging composition of the marinade in this recipe, I constantly change one spice for another.




The main aromatic and spicy spice - herb in this recipe is the presence of rosemary (fresh or dry). It goes well with baked meats, especially lamb or goat. Also, if you have thyme, also use it here.




In addition to spices, an unpleasant smell can remain in the baked goat meat due to excess fat, be sure to trim it.






Peel the head of garlic and carrots, cut coarsely.




Using a sharp and thin knife, make deep cuts in the meat. In the resulting pockets, put pieces of carrots and garlic. If you have fresh bell pepper, you can also add it by sticking it into the slots. These vegetables will flavor goat meat from the inside, making it juicier.




In a bowl with spices, pour vorcheskogo and soy sauce, a little olive oil. Add also a tablespoon of sour jam.






Stir the marinade, salt will be added directly to the meat on top.




Thoroughly coat the leg with marinade, wrap it with cling film. Leave the meat for a few hours so that it is well marinated. If you don't have a lot of time to wait those few hours, there is one good option, after which the meat will turn out tender. In addition to the marinade, coat the leg with finely chopped kiwi, then set the meat aside for 30-50 minutes. Kiwi acid softens meat fibers well.




Preheat the oven to 190 degrees, remove the leg from the film.




Put the meat into a baking bag, after sprinkling it with coarse salt, tie the ends. Bake the leg for 40 minutes, then reduce the temperature to 170, cook for another 20-25 minutes.






Lightly pierce the meat with a fork through the bag to make sure it is done. Leave the meat in the switched off oven for 20 minutes. Then take out the goat's leg, pour the broth into a separate container. Serve the oven-roasted goat meat by basting it with this broth. When serving, I take the meat from the bones, put it in a large dish and pour it with the resulting broth sauce.




Serve boiled or baked vegetables as a side dish.




Elbi told how tasty and fragrant to cook goat meat in the oven.
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There are countless rumors about goat meat. Its role in cooking is underestimated by many, thinking that this meat is not suitable for anything. In fact, goat meat just needs to be cooked properly. Since goat meat is a dietary product, it should be cooked with vegetables and a small amount of fat. The most delicious goat meat is obtained from very young goats - up to six weeks old.

Goat meat can be stewed, baked and fried. It is customary to marinate old goat meat before cooking.

How to pickle goat meat recipe

To marinate goat meat, you will need salt, sugar, pepper, vegetable oil (sunflower oil is best) and vinegar.

We mix all these ingredients in an enameled bowl and immerse the goat meat in the mixture. Marinate goat meat to cook, should be no less than a day. You can add young wine to the marinade for goat meat, red is best. This will make the goat meat soft and palatable. You can add spices and garlic, as well as onions, to the marinade.

After the goat meat has been soaked in the marinade, it can be cooked.

How to bake goat meat in foil recipe

To cook, simply wrap goat meat in foil and bake in the oven at 180 degrees. Baking time is about 40 minutes.

You can serve with potatoes, stewed vegetables, stew. In addition, you can fry goat meat in a pan. To do this, it is better to use refined oil, it does not foam and does not give extraneous odors and tastes.

How to cook goat meat in olive oil?

1. The best option is frying goat meat in olive oil. Goat meat can also be stewed with vegetables. So, pour a little oil into a saucepan or ducklings, pour chopped onion into hot oil (depending on the amount of goat meat).
2. Add, when fried, grated carrots. Carrots can be cut into half rings, if desired. When the carrots are fried, add the goat meat, fry lightly.
3. Add some water, spices, salt. Cook goat meat over low heat until fully cooked. Some cooks recommend adding coconut milk instead of water.
4. The recipe for this goat meat dish will be very exotic, but tasty and tender at the same time. It is good to season the stewed goat meat with different herbs - green onions, parsley, dill, cilantro, basil.

Goat meat, although not a particularly popular type of meat, is a real delicacy. There is nothing difficult in its preparation. The main thing is to find the right recipe and the meat of a young animal. Then the dish will be amazingly tasty and appreciated even by true gourmets.
Recipe content:

Goat meat… This type of meat is simply impossible to buy in a supermarket. It must be obtained by yourself if the family has a hunter with a license. Then you will be provided with tasty and healthy food. But even if you become the happy owner of this type of meat, you need to have certain knowledge to make the goat meat tasty. Since improperly cooked meat has a specific smell, which scares many.

Although there is nothing complicated in this recipe. Mandatory rule: use young goat meat. It is always soft and does not require additional manipulations. The dish is obtained with a delicate structure and is rich in vitamins. If the goat meat is adult, then it must first be marinated in wine, kefir, tkemali and other sauces, then it will not be tough. Since the meat fibers of an old animal are dense and need to be softened.

It is also worth noting that the meat of wild animals has a peculiar aftertaste. Dishes are almost always a little bitter. Therefore, many housewives use a lot of fragrant spices and spices to cook forest ungulates. Also, not everyone knows that game meat contains much more vitamins than domestic animal meat, because. it is the main source of hemoglobin and proteins.

• Calorie content per 100 g - 233 kcal.
• Servings - 4
• Cooking time - 2 hours

Ingredients:

• Goat ribs - 1 kg
• Soy sauce - 5-6 tablespoons
• Dill - a couple of sprigs
• Parsley - a couple of sprigs
• Cumin - 0.5 tsp
• Sumac - 0.5 tsp
• Garlic - 2 cloves
• Turmeric - 0.5 tsp
• Salt - 0.5 tsp or to taste
• Black ground pepper - a pinch

Step by step cooking goat ribs in the oven: