More new and exciting meat courtesy of our CSA - goat! Although I’ve eaten and enjoyed goat at Middle Eastern and Mexican restaurants, I have never cooked it at home. Goat is not a meat you are likely to find at your local grocery store, but you may be able to purchase it from specialty meat shops in your town. I would absolutely recommend trying to find some, as it’s very delicious! In my opinion, the more alternative meat that we consume, the better for ourselves and for the environment.
Goat is a lean meat that lends itself to being cooked low and slow. This cooking process will break down the muscle fibers and give you a very tender, flavorful meat. As for the flavor of the goat itself, it is actually quite similar to lamb.
Since we received goat stew meat, I decided to (surprise!) turn it into a stew. Despite the fairly long list of ingredients in this recipe, this is a very simple dish that’s all done in one pot. The wonderfully fragrant ingredients such as ginger, garlic, and spices will have your mouth watering long before you get to eat it! The addition of the cooked sweet potatoes thicken the stew and add a slight sweetness as they break down. This recipe could easily be multiplied in order to serve a larger crowd.
You’ll need: 1 lb. boneless goat stew meat, cubed Salt and pepper 2 tbs olive oil 2 cloves of garlic, minced 1 tbs fresh grated ginger ½ yellow onion, diced 2 stalks of celery, diced 1 red bell pepper, diced 1 tbs muchi curry powder (similar to madras curry powder, but spicier!) 1 tsp cinnamon 1 bay leaf 1 tbs cumin ½ tsp coriander ½ tsp paprika ½ c. red wine 1 ½ c. chicken broth 1 medium sized tomato, diced 1 large Yukon Gold potato, cubed 2 small (cooked) sweet potatoes or yams, roughly chopped Salt and pepper, to taste
Heat olive oil over medium high heat in a heavy bottomed pot (I use a 4 ½ quart Le Crueset French Oven). Pat goat meat dry and season liberally with salt and pepper. Once oil is shimmering, add meat to the pot and brown on all sides. Remove and set aside on a plate.
Turn heat down to medium and add onions and ginger and cook until soft, about 5 minutes. Add the garlic, celery, tomato, and bell pepper and stir. Turn heat back up to medium high and cook for just a minute or two then add in the spices: curry powder, cinnamon, bay leaf, cumin, coriander, and paprika. Stir and cook for another minute.
Pour in the red wine and scrape up any brown bits from the bottom of the pan. Add the goat back to the pot and then add the broth. Bring to a simmer then turn heat down to low, cover it, and cook for about an hour and 30 minutes. The stew shouldn't boil, but it should be going at a consistent light simmer. Check on the stew occasionally and turn the heat up or down slightly to adjust.
After that time is up, add both the potato and cooked sweet potato, put the lid back on and cook for about 20 more minutes or until the Yukon Gold potatoes are fork tender. Add salt and pepper to taste. Be sure to remove bay leaf before serving.
I served ours with a charred tortilla for dipping, and topped it with greek yogurt and cilantro. You could also serve over rice, or with some naan or pita.