CHEVON in Port Wine

Goat meat is leaner and contains less cholesterol, fat, and protein than both lamb and beef, and less energy than beef or chicken; therefore it requires low-heat, slow cooking to preserve tenderness and moisture.

In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word “mutton” is sometimes used to describe both goat and sheep meat. In France, goat meat is often called chevon, producers and marketers may prefer to use the French-derived word chevon. (Source: Wikipedia)

The Recipe:

 Marinate (½ kg) meat pieces in 3 Tbs. of port wine (a sweet, red wine)

  • In adequate quantity of warm sunflower oil: Add pieces of a dalchini stick (cinnamon stick), mashed pieces of an entire small garlic pod, finely sliced pieces of (5 medium) tomatoes, finely sliced pieces of a drumstick ( optional); and smidgen this mixture with  salt according to preference of taste.
  • Blend the marinated meat pieces with the rich, melted tomato mixture.
  • Combine the blend with finely sliced pieces of (½ kg) potatoes (- to flavour and thicken the preparation).
  • Enrich the mixture with (a pinch) of turmeric powder and (1 full tsp.) of kashmiri chilli powder.
  • Blend adequate quantity of warm water with the mixture

Once the meat pieces are tender relish the preparation.

Happy Eating 


  1. This sounds divine! I’ve always loved goat, and my favorite Indian restaurant does goat curry on the weekend. I’m wondering though, can you sub sunflower oil for coconut oil or olive oil?

    Liked by 1 person

    • Sunflower oil is mild flavoured oil; cinnamon and wine have strong flavours, it is better to use mild flavoured oil for this recipe. You can use soybean oil or rice bran oil, coconut oil and olive oil may not be suitable for this recipe.

      Liked by 1 person

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