This Goat Sukka was under the appetizer menu but this dish could easily serve as an entree. It was the tenderest dish I tasted.


India. Biryani is a technique that layers goat meat, spices and basmati rice. The meat and rice are cooked separately before being combined. The dish is cooked in the dum method, where the cooking pot is sealed and the ingredients are slowed cooked with steam to meld the flavors. The dish is served with salan and raita as side items. Salan is a rich, very spicy gravy that I use sparingly. Raita is a yogurt dish with diced cucumbers. After a few bites of the spicy biryani, a spoonful of raita helps cool the palette. As a novice to Indian cui- sine, I order my dishes at the medium heat level, which is more than spicy enough for me.


While I studied the menu, I sipped on a Mango Lassi. Lassi is a yogurt based drink that is often blended with fruit or other flavors. The Mango Lassi was refreshing on a hot June afternoon! I started my dinner with the Goat Sukka as an appetizer. Sukka is prepared by marinating chunks of goat meat in corn flour batter, then deep-frying. It’s then tossed with black pepper and spices. This dish could make a meal in itself, along with an order of the restau- rant’s fresh rosemary naan.


In addition to the biryani, I also tried the Goat Pepper Masala. This dish was served in a dark, rich curry gravy. This dish had the most intense flavor, which worked well with the white rice that came with it. Again, the raita saved my searing tastebuds! Each dish was a plentiful serving with lots of leftovers. I can tell you that biryani may surpass cold pizza as the perfect breakfast! Amrutha Vilas’ website states: “Our restaurant is a true cele- bration of the rich cultural heritage and flavorful cuisine, and we are


Goat Pepper Masala, with its thick, rich curry gravy, had the most intense flavor, thanks to the black pepper powder and cumin seeds.


Fresh rosemary naan.


Mango Lassi. Photos by Terry Hankins


dedicated to serving you authentic Indian dishes prepared with ut- most care and using the freshest ingredients available.” In my opinion, they have accomplished this goal. n


(To learn more about Amrutha Vilas, visit amrutha-vilas.com.


To try your hand at preparing biryani, check out www.yummytum- myaarthi.com/authentic-hyderabadi-mutton-biryani-recipe/)


Tips for storing and cooking goat meat


U.S. Department of Agriculture With the growing popularity of Caribbean and Indian cuisine


in America, goat meat is finding its way into many more recipes. Goats are under mandatory USDA inspection.


Consumers should follow these tips for storage of goat meat: • Follow handling recommendations on the product. Keep meat in its package until it’s ready to be used. • Take goat meat home immediately and refrigerate at 40 de-


grees F or below.


• For best quality, use ground or cubed goat meat (such as stew meat) within 2 days of purchase and larger cuts within 3 to 5 days, or freeze the meat at 0 degrees F or below. • It is safe to freeze meat in its original packaging. If freezing longer than 2 months, overwrap as you would any food for long- term storage.


• Ground or cubed goat meat will keep its best quality in the 6 Goat Rancher | July 2025


freezer for 4 months. Larger cuts, such as chops, steaks, legs or loins, will keep their best quality 6 to 9 months; ground meat, 3 to 4 months.


For safety, cook ground goat meat to 160 degrees F. Cook all raw goat beef steaks, chops and roasts to a minimum internal tem- perature of 145 degrees F. For reasons of personal preference, con- sumers may choose to cook meat to higher temperatures. Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed. Kid meat lends itself to all recipes for lamb: chops, leg or


shoulder, crown roasts, rack or saddle and kebabs. A goat carcass rarely has much fat to protect it from drying. Goat meat is generally quite lean, although its higher moisture content makes it tender when handled properly.


The meat of adult goats is almost always subjected to stewing because of its relative toughness, but in stews, it is flavorful and tender.


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