• Goat Tartare


Asian-Style Tartare

By Andrew Zimmern

Goat Tartare


Goat Tartare

  • 1 pound of cleaned and SUPER fresh baby goat, minced by hand
  • 1/4 cup minced scallions
  • 1/4 cup chopped oven-dried tomatoes
  • Yuzu kosho to taste
  • Slices of brioche toast for serving

Rempah (per one pound of goat meat)

  • 3 tablespoons shallots
  • 2 tablespoons curry powder
  • 1 tablespoon sesame oil
  • 1 tablespoon peanut oil
  • 1 tablespoon minced ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon minced lemon grass (white mass only)
  • 4 tablespoons sake
  • 2 tablespoons soy sauce
  • 1 teaspoon minced fresh hot chile


Make the Rempah

Place the oils in a sauté pan over medium heat. Add the shallots, ginger, curry powder, garlic, lemongrass and hot chiles.

Sweat for 4 to 5 minutes until glassy and aromatic.

Add the sake and soy sauce, and cook until nearly evaporated.


Prepare the Goat Tartare

Stir rempah mixture into 1 pound of well-minced goat, in thirds, tasting as you go. When seasoned properly, fold in the minced scallions, chopped oven-dried tomatoes and yuzu-koshu to taste.

Serve it on crisped little toasts of cut brioche.

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes


Main Ingredients



Back to Recipes Page