If you have never had goat meat before, then you are in for a delightfully healthful surprise! Aside from its tender, fall off the bone morsels of yumminess, it also happens to have low levels of saturated fat and cholesterol, combined with high levels of iron and protein, which makes it the perfect choice for anyone looking for a healthier red meat!
While a curry is often the way it is prepared, I created a mulligan of flavors, roots, vegetables, and spices that gives this goat dish an entirely different dimension than your typical goat curry. This recipe is easy to prepare, can simmer on low for an hour, making it a perfect lazy weekend dish, or speed it up and have it ready in 30 minutes.
- Bone-in Goat Cubes – 2 pounds. Usually found in the freezer section or a good Halal market
- Onion – 1 large, chopped
- Olive oil – 2 tablespoons
- Red wine – half bottle
- Salt – 1 tablespoon
- Cumin – 1 tablespoon, preferably black cumin, or 1 teaspoon of regular
- Ginger – 1 tablespoon, preferably fresh, or 1 teaspoon of dried
- Garlic – 4 cloves, crushed
- Chili pepper – 1/8 cup freshly chopped (can use jalapeno)
- Carrots – 4, chopped
- Red beets – 3 small, chopped
- Kale – 1 cup, chopped
- Eggplant – 2 small, or 1 medium, chopped
- Mushrooms – 1 cup, chopped
- Orange – juice and zest from 1 orange
Saute chopped onion in olive oil in a heavy pot on top the stove. Add meat, spices, and wine, and let come to a simmer. Add vegetables, juice and zest from the orange and enough boiling water to come an inch below the items in the pot, leaving room for the juices from the vegetables to extract and add to the broth. Bring to a simmer with a lid half on, half off and let it cook, stirring occasionally, for about an hour.
Can be served over rice, though I find it plenty filling all by itself.