• Goat Tartare


Asian-Style Tartare

By Andrew Zimmern

I’m preparing this delicious goat tartare for an intimate dinner at Khong River House during this year’s SOBE Wine & Food Festival, where I’ll be cooking with Jason Wang of Xi’an Famous Foods and Khong’s main chef Sudarat Loasupho. More info here.

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.

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