Author: Danielle Hunter
Have you tried goat meat?
Goat meat is an up-and-coming meat here in the United States, but comprises 63% of all red meat consumed worldwide. This mainly does with the economics of raising goats (versus cattle and other protein sources) as goats are very hardy and can live in sparsely vegetated areas where other animals cannot. All that aside, goat meat is a lean meat, with fewer calories and fat grams while maintaining comparable protein levels versus other popular meats (see http://www.aces.edu/pubs/docs/U/UNP-0061/ for more information).
However, most of us approach goat meat with a “what do I do with THIS?” attitude. Trust me, I’ve been there. Here’s one of our favorite ways to serve goat meat, and even my toddler loves it. I like this recipe because while it’s labor intensive at the start, it cooks slowly on its own. I normally start making it during naptime. It’s also nice to have a relatively simple curry recipe that doesn’t require an exorbitant amount of exotic spices!
Goat Curry – Serves: 8
4 lb bone-in goat meat (we prefer a shoulder or flank roast)
4 tbsp vegetable oil or ghee
2 large onions, chopped
2 tbsp grated or finely chopped fresh ginger root
2 tbsp Madras or other good quality curry powder
2 tbsp curry paste
1 cinnamon stick
1 3/4 cup coconut milk
1 3/4 cup diced or crushed tomatoes, with juices
1 cup chicken stock (or water)
salt, to taste
In large, heavy dutch oven or saucepan with lid, heat 2tbsp of oil over medium high heat. Add goat meat in single layer and cook in batches until browned all over.
Heat remaining 2tbsp of oil in large heavy skillet over medium heat. Add onions and cook a minute or two. Add ginger root; cook until golden brown and carmelized, about 10min. Add curry powder, curry paste, and cinnamon stick; cook a couple of minutes or more until aromatic. Add to goat mixture. Add coconut milk and tomatoes. Add chicken stock, adding a little more if necessary to cover meat. Bring mixture to a boil; reduce heat to low and cook, partially covered 2-3 hours or until goat meat is soft and just falling off bones. Remove bones. Taste; add salt.
Cool curry, then place in fridge until fat congeals on surface. Remove fat. (TIP: If you’re using local, pasture-raised goat meat, you will likely be able to skip this step as most pasture-raised meats are lower in fat).
Serve with smashed potatoes, rice, or noodles. We prefer it over potatoes. If you want to get fancy or authentic, serve with raita (plain yogurt mixed with grated cucumber), chutneys, or Indian pickles. But we never do.
Recipe from: http://www.marionkane.com/recipe-2/melissa-leithwood-is-championing-goat-meat-no-idding/