Goat Keema

142/18: Goat Keema

142/18 – Goat Keema:

I have cooked quite a few dishes from Goat – Cooking and Eating by James Whetlor (Cabrito Goat) lately and really enjoyed all the cooks. The last cook was Kid Rendang which blew me away and was the best rendang I have eaten to date. Up next was Goat Keema which had a tough act to follow after the rendang!

The recipe is from Goat – Cooking and Eating by James Whetlor:

These were the last four goat cooks from this book:

135/18: Kid Rendang

130/18: Sichuan and Jerk Goat

125/18: DJ BBQ Goat Burgers


Some folk get a bit funny when you mention goat meat, maybe because it’s not something a lot of us have grown up eating but it has gotten more popular in the UK over the past couple of years mainly due to James and his work. If you like lamb then goat is similar, a bit sweeter but a great quality bit of meat. 

In a previous cook I went into more detail on goat meat, rather than repeat it all here have a read of that post:


600g of minced goat meat. I split down a 2KG bag into 1x800g and 2x600g.

You can buy goat meat direct from Cabrito – 1KG of minced goat is £8.50. Free delivery when you spend £60 so add in a few different cuts to go over £60.

Otherwise, Turner and George sell Cabrito goat meat they don’t have minced goat on the site but I bet they can sort some for you as part of a larger order.

James was kind enough to send me a box of Goat meat to cook which is exciting as I had bought his book a little while ago and had been meaning to start cooking recipes from it.

If you wanted to cook a variety of cuts I would recommend the half goat at £120 from Cabrito it arrives in 3 parts: Shoulder, middle and leg. I bought one last year and used it as an opportunity to practice a bit of home butchery.

Here is the goat mince ready to go.

Goat Keema

The Ingredients:

Quite a few ingredients: Red onion, peas, coriander, red chilli, fenugreek leaves, turmeric, garam masala, tomato puree, green chillies, ginger, garlic, nigella seeds and cumin seeds. An array of colours!

Goat Keema

Also, Tamarind Paste. I used Steenbergs paste which is concentrated so you use less than the recipe states.

Goat Keema

The Cook:

A full chimney of Oxford Charcoal Oak Lumpwood was fired up and poured into the Weber kettle. I put my Finex pan on with some oil in.

Goat Keema

Cumin and nigella seeds in first followed by ginger, garlic and then the onions.

Goat Keema

Chillies, tomato paste and some water followed by turmeric, garam masala, tamarind paste, fenugreek, peas and salt. After a couple of minutes the meat is added.

Goat Keema

Stirred thoroughly.

Goat Keema

And moved to indirect heat for 10 minutes.

Goat Keema

I kept an eye on the dish whilst it was cooking and kept stirring it. When the meat started to catch I took it off the heat.

Goat Keema

It looked and smelt amazing!

Goat Keema

Time to Serve:

Goat Keema topped with the chopped coriander and sliced red chilli.

Goat Keema

Time to Eat:

The goat keema was served with white rice.

Goat Keema


My goodness! The kid rendang last week was fantastic and this dish also blew me away! I have been lucky enough to eat Romy’s fantastic food at Meatopia and a few weeks ago at Smiddy farm shop enjoying it greatly both times. This dish was fantastic, really enjoyed it! Hopefully Romy releases a cookbook soon because her recipes and food are incredible!

Such an easy dish to prepare and to cook but what a flavour! I had leftovers the next day and if anything it tasted even better with more depth to the flavours. I will make double next time and freeze some!

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Weber Kettle
Cook Method: Finex Cast Iron Pan
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 20 minutes
Internal temperature: N/A
Notes: 1: Make extra, loads more!

The recipe is from Goat – Cooking and Eating by James Whetlor:




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