What goes with goat??
Having some friends over next week and having goat for our main course. So my question-- what goes with goat? I think my husband is going to braise it with some lemons, olives, etc, so I'm thinking something Mediterranean. Any suggestions?
Lemons & olives sounds Greek to me. Treat it like lamb, if its leg, season it a bit aggressively with whatever herbs or spices you choose, I like garlic, oregano & parsley.
Israeli couscous is nice, so is rice pilaf, or basmati rice. I have a wonderful and easy soft polenta made with milk, if you're interested. Even a potato gratin with Gorgonzola would work.
For vegs, I would just use what is fresh & looks good at the market: fava beans & asparagus are nice right now.
I LOVE goat!!! I'd suggest a nice couscous (with sauteed garlic & roasted root vegetables folded in), or just the plain olive-oil & lemon-scented roasted root vegetables, or just plain lemony roasted potatoes. A nice dill-scented rice pilaf would also work.
If you're going "Greek", another nice side to accompany the starch could be cooked green beans or spinach tossed with butter or olive oil & feta cheese. And you can never go wrong with a nice big green salad spiked with halved cherry tomatoes (best you can find at this time of year), cucumbers, kalamata olives, red onion rings, & more feta.
Another tip? Anything that works well with lamb will work with goat. :)
I would strongly suggest carribean. Curry goat (NEVER call it goat curry or curried goat) is extremely good & there is something called mannish water that you can make from the left over bits of goat. Just a few things though... 1) Goat takes a lot of cooking so I would go low & slow 2) lots of places will substitute goat for mutton (or they do here in the UK) & still tell you it's goat so make sure you go to a reputable butcher.
1. 2 pounds goat meat, cut into bite sized pieces
2. 2 Potatoes, Peeled & quartered
3. 1 bunch of scallions, chopped
4. 1 large onions, chopped
5. 1 large Tomato, chopped
6. 2 Scotch bonnet peppers, minced.
8. Black pepper
9. About 4 tablespoons curry powder (more or less to taste)
10. 8 tablespoons Cooking Oil
11. 4 garlic cloves, minced
12. 1 cup coconut milk
13. Juice of 1 lime
For the Curry Powder (better to make your own but you use store bought jamacan curry powder)
1. 3 teaspoons ground turmeric
2. 4 teaspoons coriander seeds
3. 2 teaspoons cayenne or any Red Chilli Powder
4. 3 teaspoons fenugreek seeds
5. 3 teaspoons cumin seeds
6. 2″ Stick of Cinnamon
7. 4 Cardamom Pods
8. 4 teaspoons Whole black pepper
9. 2 teaspoons star anise or aniseed
10. 2 teaspoons yellow mustard seeds
11. 2 teaspoons of ground ginger
12. 1 teaspoon grated nutmeg
13. 1 teaspoon whole allspice.
Combine all ingredients and mix them together well with a mortar and pestle or a blender. Store the powder in a tightly sealed jar.
In a large bowl, combine the goat meat, scallions, half of the onions, Scotch bonnet peppers, salt and pepper, 2 tablespoons of curry powder, and 2 tablespoons oil. Mix the ingredients together, coating the pieces of goat well with the mixture. Cover the bowl and place it in the refrigerator to marinate overnight.
The following day, remove the goat meat from the refrigerator and set aside. Scrape off as much marinade as you can from the meat, & save the marinade.
Place a large Dutch pot over medium high heat. Add the cooking oil. When the oil is hot, add two tablespoons of curry powder to the pot and stir it into the oil. Add the meat to this & fry for about 10 -12 minutes at medium heat, till all the spicy oil coats the meat & the meat starts to brown on the sides.
Add the remaining onions and cook them until they are translucent. If needed splash some water & stir to deglaze.
Add the garlic, tomato & the saved marinade (the one you scraped off) to the Dutch pot and stir & toss to well to combine all of the ingredients for about 15 – 20 minutes.
Add the coconut milk and the lime juice & 1 cup of water.
Bring the mixture to a boil, then turn down the heat, cover the pot and simmer the goat meat for 2 or 3 hours (or until the meat is very tender) at medium heat, adding water as needed. Towards the end of 2 hours, add the potato pieces to the pot and cover & cook again for may be an hour. Add little more water if required.
You are done when the meat & the potatoes are tender.
PMSL, not sure where you are in the world but you get your linguistic butt kicked over here in the UK if you call it anything other than Curry Goat! My friend has an amazing recipe but she refuses to divulge! I know she marinades for a fair old time in the fridge, but Im not sure if she uses bought curry powder or makes her own, whats her marinade, how long (Id go up to 2 days, goat can take it) or what cut of meat TBH. I might sling a post on UK & see what different peeps use.