Turmeric marinated goat neck
Serves 4 as a light lunch or 6 as a starter
This is one of Ken and Gwen’s favourite goat recipes to serve at Assassination Custard and uses boned goat neck which they buy from Broughgammon Farm’s market stall in Meeting House Square, Temple Bar on a Saturday.
INGREDIENTS
● 400–500g boned goat neck
● 1 x 500g tub natural yoghurt
● 1.5 teaspoons turmeric powder
● 2-inch piece of fresh turmeric, grated
● 2–3 cloves of garlic
● 1 teaspoon sea salt flakes
● 1 medium-sized red onion, peeled and finely sliced
● 1/4 teaspoon hot paprika
For the pomegranate jam (optional)
● 2 fresh pomegranate, seeds only
● 1 tablespoon cider vinegar
● 1–2 tablespoons sugar
Toserve
● 1 flatbread per person
● salad of bitter leaves and vinaigrette
METHOD
Slice the goat meat thinly with a sharp knife, leaving the fat on. Pour a third of the yoghurt into a mixing bowl, combine with the powdered turmeric and add the sliced meat, tossing to coat the meat. Cover and marinate in the fridge for a few hours or overnight. Meanwhile, finely grate the fresh turmeric into the remaining yoghurt (wear gloves to protect your fingers from staining and reserve a little grated turmeric for garnishing). Finely chop the garlic, scatter with sea salt flakes and crush beneath the flat of the knife to form a paste. Add this to the yoghurt and set aside.
In a separate bowl, mix the finely sliced red onion with the paprika and set aside.
If you’re making the pomegranate jam, heat the pomegranate seeds in a small pan with about three quarters of a tablespoon of vinegar, three tablespoons of water and a tablespoon or two of sugar, depending on how sweet or sour you would like it. Simmer gently to integrate into a loose jam-like consistency, adding more water if needed to loosen and more vinegar or sugar to taste. Set aside to cool.
Cook the sliced meat under a hot grill for a few minutes either side or until cooked. Season to taste, remembering that the extra yoghurt will bring some seasoning. Place a flatbread on to each plate, top with some garlic and fresh turmeric yoghurt, and slices of the grilled meat, and some spiced onion and pomegranate jam (or use chutney instead). Garnish with the reserved grated turmeric and serve while hot.