This recipe from our favorite cookbook delivers unexpected flavor without requiring a pantry of exotic spices. A shoulder or leg of goat will provide plenty of meat for this recipe and leave you with a nice bone to make a broth for use next time.
Photo credit: Mike Lusmore
Serves 4
1lb 5oz diced goat
4T vegetable oil
1 large onion, diced
2T grated fresh ginger
3 cloves garlic, finely chopped
2t dried chili flakes or cayenne
1t ground tumeric
1t ground coriander
1t ground cumin
1 14oz can chopped tomatoes
1/2 cup peanut butter
3 1/2 oz roasted peanuts, chopped
1 1/2 cups stock (goat, chicken, or even water is fine)
Salt & pepper
Season the diced meat with salt & pepper.
Heat 2T of the oil in a saucepan, add the diced meat, and fry until just colored all over, then transfer to a plate.
Add the remaining 2T of oil to the pan, then add the onion and fry until soft, about 10 minutes. Add the ginger, garlic and spices and cook for 1 minute, then add the tomatoes and cook for 5 minutes to thicken.
Return the meat to the pan, along with the peanut butter and peanuts, and add the stock. Bring to a boil then reduce to a simmer and cook covered for around 90 minutes, or until the meat is tender. (You may need to add more liquid and/or cook longer, so keep an eye on it. Don't stop until the meat is really tender like a piece of filet.)
Remove from the heat and check the seasoning, adding salt, chili and pepper as needed. Serve with white rice and chopped banana or avocado, hot sauce, chopped hard boiled eggs, peanuts, chopped bell peppers and cilantro.
Photo credit: Gloria Putnam
I was feeling over ambitious on this particular day, so I roasted the spices myself, but that is definitely not required. Also I added a little bit of jalapeño for extra spice.
Legs and shoulders of goat are available to purchase for pick up in our web shop.