Realistically, any part from the back of a goat is going to go well in a curry, if cooked right.
As I say, this is where almost all commercially available goat meat will come from.
The front flank, front legs, shoulders—these parts are generally not used as much.
Let’s look further into this.
What cut of goat meat is best for Indian curry?
There are two important considerations here.
One is the cut of meat—which means where the meat has come from.
The other important thing is about whether or not the meat is on the bone.
There are things to say about each of these things.
Firstly, the cut.
This is the big consideration, and the first question most would ask when dealing with a new kind of meat they haven’t used before.
Goat meat, though, is a lot like lamb or mutton, and many of the same cuts are the best option.
In general, the best cuts of goat come from the back of the animal.
These are the loins, which is the part of the body on either side of the spine and hips.
Next is the rib, which is self-explanatory—the meat on the ribs.
Finally, the rump, the upper part of the animal’s hindquarters.
All of these cuts are good, and will serve you well.
Many people say the loin or the shanks are the best cut, and I personally would agree that the loin is the best cut.
Should you leave bones on goat meat?
The other big question, as I said, is about whether or not you want to keep the bones on the meat.
This is, ultimately, down to personal preference, but it will have a big impact on the taste and character of the meat.
There are some advantages to cooking on the bone.
Bone is a good conductor of heat, so it tends to let the meat cook a bit quicker.
It also helps the heat spread more evenly through the cut.
Slow cooking meat on the bone is a very popular way of doing it, supposedly enhancing the flavor.
You may also find that the flavor is much more intense from a piece of meat on the bone than off, in general.
This is where you’ll really have to experiment, though; more intense doesn’t mean better, necessarily.
You might prefer the subtler flavors of meat off the bone. It’s all about personal preference.
Finally, it is also a considerably more arduous task to strip bone off meat once it’s been cooked on the bone.
That may well be a deal breaker for you, so, again, think about your own preferences.
What is the tastiest part of goat meat?
The only real answer to this question is that it comes down to a matter of taste.
As I said, the single part that seems to be most widely agreed as the best is the loin.
It’s extremely tender, there’s plenty of meat there, and the flavor is amazing when cooked properly.
Others would prefer the ribs.
Ribs are really great for a wider variety of sauces and condiments, and though goat ribs aren’t as popular as other kinds, they’re just as good if cooked well.
So, if you want to know what the best part is—you’re going to have to try it all and decide for yourself!
Is goat shoulder good in curry?
Generally, the front half of the animal is less prized for its meat than the back half.
That said, goat shoulder is very frequently used in delicious curries, and it’s always worth giving it a try.
For your first foray, though, you’re going to have an easier time with something more readily available.
Most cuts of goat will be easily available to buy at a local butcher’s or farmer’s market, but the shoulder is likely to be less abundant than the cuts we’ve already talked about.
If you try a more traditional cut and get a taste for it, then it may be worth trying shoulder down the line!
It’s always worth experimenting and trying different things when it comes to cooking—especially a foreign cuisine.
Curry is infinitely varied in its forms, and so there are many, many different ways you could prepare goat meat for a curry.
My key piece of advice would be to stick to the back of the animal.
A shank, or the loin chops, and you’ll really never go wrong.
That said, there might be something you prefer about a different cut of meat—so try a few different things!