This month we are excited to be taking part in Heritage Foods’, No Goat Left Behind project. The project is intended to introduce goat as a viable meat product in the United States, while simultaneously aiding dairy farms that have little need for male goats. Although goat is the most widely consumed protein in the world it is rarely found on our dinner plates. This is the perfect time to make October your Goatober!
You can start your month-in-goat by trying one of my favorite goat recipes:
Spicy Goat Tagine
2 lbs diced goat meat, cut into 1 inch cubes
salt and fresh ground pepper
2 ½ tbsp olive oil
2 tbsp butter
1 leek, coarsely chopped
1 tbsp finely chopped fresh ginger (or ½ tsp ground ginger)
1/8 tsp saffron
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp grated nutmeg
4 sprigs parsley
3 sprigs fresh coriander (cilantro)
1 quart veggie stock
3 medium carrots, peeled and cut into 1 inch ‘fingers’
3 medium tomatoes, coarsely chopped
¼ cup dark honey
½ cup raisins
2 medium zucchini, cut into 2 inch ‘fingers’
1 can cooked garbanzos, drained
couscous for serving
1. Season goat with salt and pepper. Using a large heavy-based pan, heat 2 tablespoons of the olive oil over medium-high heat. Sauté the meat a few bits at a time until well browned – about 8 minutes per batch. Transfer to a large heavy pot.
2. Add the butter to the lamb in the heavy pot. Over medium heat, add about 2/3 of the chopped leek, the ginger, saffron, ¼ tsp of cinnamon, turmeric and nutmeg. Tie the parsley and coriander sprigs together and add to pot. Stir in the stock and bring to boil. Reduce heat, cover and simmer for 45 minutes. Add the carrots and cook, covered, for 20 minutes.
3. While this is cooking, heat the remaining 1 tbsp of oil in a large heavy-based pan over medium heat. Stir in remaining 1/3 of leek and cook until golden. Sprinkle with remaining ¼ teaspoon of cinnamon; add the chopped tomatoes, honey and raisins. Raise heat slightly and cook until all the excess liquid has evaporated. About 15 minutes.
4. Stir the tomato mixture into the meat mixture; add the zucchini and chick peas. Heat to boiling and reduce the heat to simmer. Cook 25 minutes with lid on.
5. Serve the tagine on a bed of couscous (prepare as directed), topped with a sprinkle of chopped parsley.