Posts Tagged ‘got goat?’

When I told my mom that I was making goat, the first thing she asked was “Is goat kosher”. The answer is yes, goat is kosher. It has split hooves and consumes its own regurgitated, half-digested vomit. As Jews, we only eat the most sophisticated of animals. Have no fear, although you’ll want a second helping of my goat stew, you won’t be tempted to… you know. The goat is very lean and requires a lot of cooking.


  • Mise en Place is a french phrase meaning “everything in place”. With a lot of ingredients, it helps to chop each one and keep them in separate bowls to leave cutting board space. Chop 1 whole bunch of celery, 4 large carrots, and 2 medium-sized white onions.
  • yellow curry powder    
  • cayenne pepper
  • salt/pepper
  • ground cumin
  • garlic powder
  • 3-4 garlic cloves
  • tomato paste
  • 2 cups beef stock
  • 2 cups red wine
  • cilantro and/or parsley
  • optional: ginger
  • 2 cups beef stock
  • 2 cups bottle red wine

1. Clean the goat, pat dry, and season with curry powder, cumin, cayenne, salt, and pepper. Massage the seasonings into the flesh. In the slow-cooker, layer 1/2 the veggies, the meat, and the rest of the veggies, respectively. Season with salt, pepper, garlic powder, and lots of tomato paste (2-3 teaspoons). Add the beef stock, the red wine, and water to cover all the meat and vegetables. Cook on high for about four hours, and low for the same amount. Cover and refrigerate overnight.

2. Skim the fat off the stew with a spoon. It should come off easily because the fat creates a shell. In a large pot, make a roux by heating some olive oil and flour and mixing until they form a paste. Add the stew and heat until you see bubbles. Simmer the stew for about 1 hour and add chopped cilantro, chopped parsley, and sliced ginger.

3. I added more of the seasonings and even some cinnamon which really enhanced the dish. Stews require finesse and trouble-shooting. You may need to add salt, other seasonings, or some more red wine. I found that it needed all of those, plus some acid, so I added a little apple cider vinegar.

This stew is great over rice and with some bread to sop up the sauce. The whole house will smell wonderful and the goat is so flavorful and lean. It is hard to find the perfect balance of spices, so I’m not saying this was a perfect dish. We were all stuffed, but we liked it to the point that—dare I say it— we wouldn’t mind chewing it again.

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