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RECIPE: Goat Curry

goat-curry-aglocal-230r
Goat curry with naan, Indian flatbread.
Photo courtesy AG Local.
 

Got your goat?

AgLocal has it! The e-tailer sources its meats from family farms that treat their animals well. The goal: a marketplace where consumers can easily purchase high quality meats while actively supporting the development of sustainable, regional farms. Learn more at AgLocal.com.

And here’s some news: Goat is the most widely consumed protein in the world. It is also one of the most sustainable animals to raise, eating mostly brush and weeds.

Yet, while Americans love goat cheese and other goat milk-based dairy products, we rarely eat goat meat. In fact, it’s hard to find outside of international markets and butchers. Even the Italian restaurants of our youth that had goat on the menu have it no more. Where has all the goat meat gone?

This recipe, adapted by the AgLocal Test Kitchen from the August 2012 issue of Good Food Magazine, is an easy way to introduce goat into your cooking repertoire.

 
RECIPE: GOAT CURRY

Ingredients For 4-6 Servings

  • 1 pound goat stew meat
  • 1 large onion, roughly chopped
  • 10 garlic cloves
  • 1 tablespoon ginger, chopped
  • 1 tablespoon vegetable oil
  • 2-3 jalapeño chiles
  • Optional: small handful curry leaves
  • 3 thyme sprigs
  • 4 tablespoons mild curry powder
  • 2 teaspoons salt
  • 1 can (15-ounces) diced tomatoes
  • 2 cups beef stock
  • 1 can (15-ounces) pinto beans
  • 1-2 cups plain yogurt
  • 1-2 lemons, juiced
  • Small bunch of cilantro, chopped
  • Naan and/or rice for serving
  •  
    Preparation

    1. PLACE the onion, garlic and ginger in a food processor and purée. Heat oil in a Dutch oven and add the onion mixture. Cook for 5 minutes until softened. Add the peppers, curry leaves, thyme, curry powder and 2 teaspoons salt and cook for 2 minutes more until fragrant.

    2. ADD the goat meat and cook for 5 minutes until sides are browned. Add the tomatoes and stock and season with salt and pepper to taste. Increase the heat and bring to a boil. Reduce heat, cover, and leave to simmer for 2 hours.

    3. UNCOVER and cook for an additional 30 minutes. Add the beans to heat through. Slowly whisk in lemon juice and yogurt. Taste and add more yogurt and lemon juice to cut through spice if needed. Season to taste with salt and pepper and serve.
      




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