Curried Goat
Curried Goat
Meatballs
Goat Jerky
Spanish Goat Meat
Goat Stew
Are you "kid"ding?? (ark-ark)
Curried Goat
2 1/2 cup goat meat, cut into 1/2" pieces
4 stalks scallion, diced
2 Tbsp. curry powder
Salt
Black pepper
1 Tbsp. butter
2 med. onions, diced
3 or 4 cloves garlic, crushed
Sprig of thyme
1/3 Scotch Bonnet pepper (finely cut)
Chutney
Nuts
Raisins
Coconut
Season meat with salt, pepper, garlic, scallions, onions and 1
tablespoon
curry powder. Let stand for at least 1 hour. Scrape off all seasonings
and
brown lightly in fat. Add about 1 pint of hot water and all seasonings
except onions. Cook over medium heat until tender, about 40 minutes. Add
second tablespoon curry powder, butter and onions about 10 minutes before
removing from heat. The gravy should be of a consistency not to require
any
thickening. Serve hot with plain boiled rice. Pass the chutney, raisins,
nuts and coconut.
Curried Goat
4 lbs. goat meat
2 med. onions
6 Tbsp. curry powder
3 cloves garlic
3 scallions
1 Tbsp. salt
1 Scotch (hot) pepper
1 Tbsp. thyme
1 Tbsp. black pepper
4 Tbsp. vegetable oil
Cut meat in cubes and set aside. Combine all seasonings together and
mix them with the meat. Cover tightly and set aside for one hour. Heat
oil in deep frying pan. Pour meat with seasonings into frying pan.
Cover tightly. Cook over a medium flame, stirring occasionally. Add
water if necessary. Cook meat until tender (at least one hour). Serve
with hot white rice. 12 servings.
Meatballs
1 lb. ground goat meat
1/2 cup dry bread crumbs
1/3 cup minced onion
1/4 cup goat milk
1 egg
1 Tbsp. parsley
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
1/4 cup shortening
1 bottle chili sauce
Mix ground goat meat, crumbs, onion, milk, egg, and next 4 seasonings.
Gently shape into 1 inch balls. Melt shortening in large skillet; brown
meatballs. Remove meatballs from skillet; drain. Serve with dips.
Goat Jerky
3 lbs. lean goat meat
1 Tbsp. seasoning salt
2 Tbsp. coarse ground black pepper
1/2 cup teriyaki sauce
1/2 cup Worcestershire sauce
1 Tbsp. Wright's Natural Hickory
Seasoning Smoke
Trim meat and soak 24 hours in a mixture of salt and water. Drain meat
from water and marinate in the above mixture 1 to 2 hours. Smoke over hot
mesquite coals about 8 hours.
Spanish Goat Meat
2 lbs. goat meat
1/2 cup chopped onions
2 cloves garlic
4 med. potatoes
1 can tomato sauce
1 Tbsp. salt
1 cup lemon juice
1/2 cup vinegar
1 tsp. oregano leaves
3 cilantro leaves
1/4 cup olive oil
1 pkg. Sazon Goya (seasonings)
2 cup water
2 leaves laurel
Take lemon juice and vinegar and wash goat meat. Let meat stand with
that for 24 hours. Get a pot with water and put all ingredients. Cover
the pot and put on slow flame. Leave there until the meat is softened.
Goat Stew
2 lb. goat meat
5 cup potatoes, peeled & cut up in chunks
2 cup carrots, peeled & sliced
1 sm. onion, chopped
5 Tbsp. oil
5 Tbsp. flour
Salt
Pepper
Boil meat until tender. Add potatoes, carrots and onions. In a small
skillet, use flour and oil to make a roux. When brown, add to meat and
vegetables. Add salt and pepper to taste. NOTE: May substitute turtle
meat, leave out roux and add a can of tomato paste.
From: "Judy Bolton" <[email hidden]>
Subject: Birria - Goat Meat Recipe
Message-ID: <[email hidden]>
Birria
5 Pounds Hindquarter of Young goat Or 3 Pounds Bone in Lamb Shoulder or
Butt end of leg
12 Guajillo Chiles -- Dried, stemmed, seeded
6 Cloves Garlic
3 Tablespoons Cider Vinegar
1/4 teaspoon Ground Cumin
3/4 teaspoon freshly ground pepper
1 teaspoon Salt
2 teaspoons Sugar
1 Tomato -- peeled and cored Or
15 ounces Canned Tomatoes -- drained
1 teaspoon Oregano -- Mexican
Salt
1 Onion -- cut in 1/8 inch dice
3 Tablespoons Cilantro leaves, chopped
2 Limes -- quartered
Trim most of fat from meat. If using goat hindquarter, cut in 2 pieces
with cleaver, severing joint at top of leg Heat heavy skillet over
medium heat. Tear chiles into flat pieces and toast, few at a time,
pressing them against hot surface with metal spatula, until they crackle
and blister, about 5 minutes a side. Place in bowl and cover with boiling
water, weighted with plate to keep submerged. Soak 30 minutes. Roast
garlic in same skillet until peel blackens and cloves are soft inside, 2-3
minutes. Cool and peel. Drain chiles and puree in blender or food
processor with garlic and vinegar. Add cumin, pepper, salt and 3/4 cup
water and puree until smooth. Press through sieve. Remove 1/2 cup and stir
in sugar; set aside for glazing. Spread rest of chile paste over meat,
cover and refrigerate 4 hours or overnight.
Set roasting rack in deep, wide pot at least 1 inch above bottom of pot.
Add 3 cups water. Lay marinated meat on rack, spreading any extra marinade
on top. Cover pot with tight sealing lid. Bake at 325 degrees 3 hours.
Carefully remove meat from rack. Remove rack from pot and spoon fat from
surface of broth. Measure out broth, adding water if necessary to make 1
quart, into saucepan. Puree tomato with oregano, add to broth and simmer
over medium-low heat 20 minutes. Season with salt to taste. Shortly
before serving, remove bones, large pieces of gristle and excess fat from
meat, keeping pieces of meat as large as possible. Set meat on baking
sheet, brush lightly with reserved chile paste and bake in a 350 degrees
10 minutes. To serve, present meat on large platter and pass warm broth
separately, or slice meat across grain and serve it in broth soup plates.
Pass onion, cilantro and limes.
From: Rick Bayless Authentic Mexican: Regional Cooking form the Heart of
Mexico
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