Showing posts with label goat meat. Show all posts
Showing posts with label goat meat. Show all posts

Monday, June 17, 2013

Slow Cooked Lamb Riblets with Cumin, Garlic, and Lemon

Balky Farm of Northfield has been offering lamb and goat riblets (like spare ribs, but smaller) on sale the last couple of farmers markets, so I bought some.  So glad I did!  Well seasoned and slow cooked, they are tender, succulent, and flavorful.    You could easily substitute goat for lamb here.

3 lbs lamb riblets
Salt and pepper
1 head garlic, cloves peeled and minced
2 Tbsp ground cumin
2 Tbsp lemon juice

Generously sprinkle the riblets all over with salt and pepper.  Combine the minced garlic, cumin, and lemon juice in a small bowl and mix to form a paste.  Smear this all over the riblets.  Place the seasoned riblets in your slow cooker and cook on Low for 8-10 hours.  Serve or follow the optional browning step (good but not at all necessary).

Optional: After slow cooking, place the meat on a baking sheet and quickly brown under the broiler (a couple minutes should do it).

Serves 4-6.

Tuesday, September 18, 2012

Curried Goat (or Lamb) and Eggplant Stew

Roasted eggplant forms the base of this savory Indian curry.  Simmered chunks of goat meat (or substitute lamb) make a tender, toothsome addition, but you can leave them out for a vegan version.  I get goat meat from Balky Farm in Northfield, which also offers lamb.  Particularly in ground or stew meat form, lamb and goat are essentially interchangeable.  Serve this over rice.

3 lbs eggplant,diced
4-5 cups tomatoes, seeded and diced
Canola oil
Salt and pepper to taste
1 large onion, finely chopped
1 1/2 - 2 Tbsp grated ginger root
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1-2 lbs stew goat or lamb, cubed
Water
1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees.  Place the eggplant and about half the tomatoes in a large roasting pan.  Drizzle with oil, sprinkle with salt and pepper, and toss to coat.  Roast for about 30 minutes, stirring halfway through.

While the vegetables roast, start preparing the rest of the stew.  Heat a little oil in a soup pot, then add the onion.  Saute over low-medium heat until translucent and a bit golden, about 10 minutes.  Add the ginger, coriander, cumin, paprika, turmeric, and cayenne, and saute over low heat for 2 minutes or so to toast the spices.  Add the goat meat, turn the heat to medium, and brown well.  Add the remaining tomatoes and just enough water to cover the meat.  Bring to a boil, then reduce heat to low and simmer until the meat is pleasantly tender, 45-60 minutes.

When the meat is tender and the vegetables are roasted, add the veggies to the stew pot and stir well.  Simmer for at least a few minutes, longer if you have time, so the flavor of the spices can penetrate the eggplant.  Just before serving, stir in the cilantro.

Serve over rice.

Serves about 6.

Monday, April 2, 2012

Greek Spinach Pasta with Lamb or Goat Sausage and Chickpeas

Still too early for asparagus, but local spinach is not too hard to come by. I keep finding new ways to puree it with pasta because it's about the only way I can get my four-year-old to eat the stuff. And it also makes for some tasty sauces. This one has a Greek flair, enhanced by the use of lamb or goat sausage. I used goat sausage from Hillman Farm.

1 lb cut pasta such as penne
Olive oil
1 large shallot or small onion, minced
1/2 - 3/4 lb spinach, stemmed and rinsed
1 tsp dried oregano
1 Tbsp lemon juice
Salt and pepper to taste
1 lb lamb or goat sausage, casings removed
1 1/2 - 2 cups cooked chickpea

Cook the pasta in a large pot of salted boiling water. Drain and toss with a little olive oil when done. While the pasta cooks, prepare the rest of the dish.

Heat a little olive oil in a large skillet. Add the shallot or onion and saute for about 2 minutes. Add the spinach and saute over medium-high heat until wilted but not mushy. Remove from heat and puree in a food processor. Add the oregano, lemon juice, a splash of olive oil, and salt and pepper and blend until smooth. Set aside.

Reheat the skillet and cook the sausage, breaking it up as you go. Add the cooked sausage and chickpeas to the pasta, then stir in the sauce until everything is well coated. Taste and adjust salt and pepper if needed. Serve hot.

Serves 4-6.

Sunday, October 2, 2011

Moroccan Lamb (or Goat) and Potato Stew

Through the colder months I love making this type of dish on the weekend. I put it all together at 2:00 or 3:00 in the afternoon, then just let it simmer over very low heat until dinnertime. Stews and braises like this make excellent, succulent use of more economical cuts of meat, too.

This Moroccan style stew is great on its own, perhaps with some warm pita to accompany it, or over rice. You can use either lamb or goat meat - goat is available locally from Balky Farm in Northfield, a regular vendor at the Greenfield Farmers Market (they also have lamb, eggs, and wool products).

3 Tbsp olive oil
2 lbs stew lamb or goat, cubed
2 medium onions, finely chopped
6-8 cloves garlic, minced
1 large red pepper, finely chopped
1 Tbsp ground cumin
1/4 tsp cayenne (or to taste)
1 tsp dried lemon zest (or zest of one lemon)
2 lbs potatoes, cubed
Salt and pepper to taste
Water and/or beef stock

Heat the olive oil in a soup pot. Add the meat and brown over high heat. When browned, drain off excess fat, then add the onion, garlic, red pepper, cumin, cayenne, and lemon zest. Saute over medium heat for 3-5 minutes. Add the potatoes along with some salt and pepper, then add enough water and/or beef stock to cover. Bring to a boil, then reduce the heat very low and simmer for 2-3 hours. Taste and adjust seasonings if needed before serving.

Serve hot over rice or with warm pita bread.

Serves about 6.

Sunday, May 23, 2010

Goat Meat

New discovery at the Greenfield Farmers Market yesterday: goat meat. It's for sale by Balky Farm (in Northfield), which also sells lamb and, or perhaps I should say primarily, yarn and wool products. Goat is not something I have seen for sale locally before now. It's not widely eaten in the U.S., except among some immigrant communities. My only personal experience with it was many years ago as an exchange student in Ecuador. And to tell the truth, I can't recall the precise flavor - I just remember liking it. So I think next week I'll pick some up, and in the meantime, I'll explore recipe options. Goat is fairly commonly used in Indian cuisine, as well as Caribbean and Latin America dishes. Stay tuned!