NEVIS CURRIED GOAT STEW - www.recipezaar.com

This is the national dish in Nevis, West Indies and is best served over steaming hot white rice with corn bread!

Ingredients:

2 lbs goat meat

1 tsp salt

1 tsp fresh ground black pepper

3 tbsp hot curry powder

2 garlic cloves, minced

1 onion, finely diced

2 green onions, finely diced

2 bay leaves

2 scotch bonnet peppers, minced

2 fresh thyme sprigs

3 cups vegetable stock

• Wash and cut meat into bite-sized pieces (approx. 1" dice).
  

• Combine all ingredients, except the stock, and rub well into the meat.  Place meat into a large freezer bag and place in the refrigerator for approximately 6 hours.
  

• Bring stock to a simmer in a large skillet.  Add all the marinated meat to the stock and cover, cooking over medium heat, stirring occasionally, for approximately 2 hours (or until the meat is tender)
  

• Remove bay leaves before serving and serve over white rice accompanied by roti bread or corn bread for sopping up the gravy!
  

*If needed, you can add more stock as necessary while the meat is simmering*

JERK GOAT ~ www.food.com

Ingredients:

3  lbs  goat stew meat, cubed

1 cup onion, chopped

1 tablespoon garlic, crushed

2 tablespoons lemon juice

2 tablespoons dried thyme

2 tablespoons curry paste

1 teaspoon white pepper

1 teaspoon salt

3 teaspoons scotch bonnet peppers, minced

3 tablespoons vegetable oil

1 cup chayote, cubed (can substitute firm pears)

2 cups water

2 cups white rice

1 1/2 cups coconut milk

• Trim meat and cut into bite size cubes.
  

• In a bowl, combine meat with lemon juice, stir, then add onions, garlic thyme, curry paste, pepper, salt, and minced scotch bonnet (habenaro).
  

• Cover and let stand in the refrigerator over night.
  

• Heat oil in skillet and brown the meat.
  

• Add water and simmer for one hour.
  

• Add cubed squash and more water if needed and simmer till squash is tender.
  

• Cook rice in rice cooker using coconut milk instead of water.
  

• Serve stew over cooked rice.
  

SOMALI GOAT MEAT DISH ~ www.food.com

Ingredients:

2  lbs  goat meat

1 large onion

1 teaspoon garlic paste

1 teaspoon ginger paste

1/4 cup fresh cilantro leaves

2 tablespoons ghee or 2 tablespoons butter

1 tablespoon olive, oil

1 green pepper

Salt and freshly ground black pepper, to taste

1/2 teaspoon cumin powder

3 crushed cloves

4 crushed cardamom pods

1/2 teaspoon cinnamon

1/2 lemon

1 banana

• Wash and strain goat meat.
  

• In large pot boil the goat meat in water, add about 1 tbs salt for 2 hours or until meat is tender.
  

• Drain meat and save goat stock later for rice if desired.
  

• Add olive oil to skillet.  Once oil is hot add the strained goat meat and fry 2 minutes.
  

• Add onions and green pepper stir to fry together 3 mins * don't let the onions and pepper get mushy they need to stay firm and still have a vibrant color.
  

• Add cumin, cloves, garlic paste, ginger paste, cinnamon, cardamom, ghee, and salt & pepper to taste. Stir for 1 minute.
  

• Add cilantro and squeeze juice from lemon for flavor -- not too much lemon; approx.1 tbsp.  Stir.
  

• Serve with rice and cubed banana!
  

FIREY GOAT CURRY ~ www.food.com

Ingredients:

25 dried red chilies, stems removed

1 1/2 teaspoons cloves

5 1/2 ounces ghee or 5 1/2 ounces vegetable oil

9 ounces plain yogurt or 9 ounces Greek yogurt, whisked until smooth

2 teaspoons cumin seeds, roasted in a hot skillet

1 1/2 tablespoons ground coriander

1 teaspoon red chili powder

2 teaspoons salt

3 leaves cinnamon or 3 cinnamon sticks or 3 bay leaves

6 green cardamom pods

5 black cardamom pods

2 1/2 ounces garlic cloves, finely chopped

1 cup onions, finely chopped

2 1/4 lbs lamb or 2 1/4 lbs goat meat, chopped into large cubes

3 cups lamb stock or 3 cups water

2 tablespoons cilantro leaves, finely chopped

• Optional Garnish*  Set aside 3-4 of dried chillies, 4-6 cloves, and 1 Tbs of ghee or oil.
  

• Soak remaining in 1/2 cup of water.
  

• Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside.
  

• Heat rest of ghee or oil in heavy-based pan.
  

• Add remainder of cloves, cinnamon or bay, and the cardamoms.
  

• When they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown.
  

• Add onions and cook for 10 minutes or until golden brown, stirring constantly.
  

• Stir in meat and cook for 2-3 minutes.
  

• Drain chillies and add to pan.
  

• Cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown.
  

• Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
  

• Add stock or water and bring to a boil.
  

• Cover and reduce heat.
  

• Simmer until meat is tender and adjust seasoning to taste.
  

• Remove from heat and keep warm.
  

• Garnish* Heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies. Cook for 1-2 minutes or until ghee changes color and spice flavors are released. Pour contents over curry.
  

• Sprinkle with chopped cilantro and serve.
  

CHANFANA OU LAMPANTANA ~ This dish is typical of the Beira provinces in Mozambique where it is served at large gatherings. This dish is best prepared a day in advance and reheated. It is preferable to use an iron pot, but a good quality oven proof pot will do. Lamb may be used instead of goat.

Ingredients:

3  kg  goat meat, cut into large pieces

4 pieces of bacon, diced

1/2 cup olive oil

1 1/2 tbsp butter

2 onions, sliced

1 tsp paprika

1/4 tsp cloves, ground

1/4 tspnutmeg, ground

1 bay leaf

1 sprig parsley

3 cloves garlic

Salt and freshly ground black pepper, to taste

Piri-piri, to taste (optional)

3 - 4 liters red wine

• Preheat oven to 375F. Place the meat and bacon in a pot and add the oil and lard. Add the onions, spices, herbs and seasonings. Cover completely with the wine. Cover the pot and place it in the oven for 1 hour.
  

• Remove the lit and stir. Add more wine if necessary.
  

• Cover the pot again and reduce the oven temperature to 275F and continue cooking, preferably overnight or until the meat is tender. (A large slow cooker would also do the trick!)  Cooking time varies with the age of the animal, just ensure that it is fork tender.
  

• Serve with potatoes boiled in their Jackets.
  

BIRRIA ~ www.food.com

This recipe is from Guadalajara in the state of Jalisco, Mexico, where the broth is served with everything, even sandwiches on the street. Jalisco prides itself on being the home of this spicy chile-based broth.

Ingredients:

5  lbs lamb (hind quarter) or 5  lbs beef (hind quarter) or 5  lbs pork (hind quarter) or 5  lbs  goat meat (hind quarter)

Chile Marinade or Glaze:

12 dried guajillo chilies, stemmed, seeded (deveined)

6 garlic cloves (unpeeled)

2 teaspoons lightly toasted sesame seeds

1/4 teaspoon whole cloves

3 tablespoons cider vinegar

1/4 teaspoon ground cumin

1/2 teaspoon black peppercorns (3/4 teaspoon ground)

1 teaspoon salt

2 teaspoons sugar

Broth:

1 (15 ounce) can diced tomatoes (drained)

1 teaspoon dried oregano

1/2 teaspoon salt

2 bay leaves

1 dash ground cinnamon

To Serve:

Warm corn tortilla

1 medium onion, finely chopped

2 tablespoons dried Mexican oregano

2 fresh limes, cut in wedges

• PREPARE THE MEAT: Trim the fat from the meat; cut into 2 large pieces. Put meat into a large non-corrosive baking dish or pan.
  

• PREPARE THE MARINADE/GLAZE: Heat a griddle or large cast-iron skillet over medium heat. Tear chiles into flat pieces and toast a few at a time, pressing them against the hot surface, until they crack and blister; flip them and press down again. Transfer chiles to a large bowl and cover with boiling water; weight down with a plate to keep them submerged, and soak at least 30 minutes. Meanwhile, roast the garlic in the same griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel. Drain chiles, reserving 3/4 cup soaking liquid; put chiles into a blender with garlic, cloves, sesame seeds, vinegar, cumin, peppercorns or ground pepper, and salt. Process/blend until mixture is smooth; then strain through a medium-mesh sieve into a bowl. Remove 1/2 cup of mixture to a small bowl, and stir in the sugar; set aside to use for the final glazing.
  

• MARINATE THE MEAT: Spread the rest of the chile paste thoroughly over the meat. Cover completely and refrigerate at least 18 hours.
  

• COOK (SLOW-STEAM) THE MEAT: Preheat the oven to 325F degrees. Use a deep wide roasting pan that has a tight lid. Put a roasting rack into the bottom of the pan (it must sit at least 1 inch above the bottom of the pan---if not, prop it up with custard cups, tin cans, etc.) Measure in 4 cups of water. Then lay the marinated meat onto the rack and spread any marinade remaining in the marinating pan or dish. Cut a double thickness of heavy-duty foil to cover the roasting pan; place the pan lid over, making sure the pan is covered as tightly as possible. Bake 4 hours.
  

• FINISHING THE BROTH: Remove the pan lid and foil; carefully remove the tender meat to a platter. Take out the rack; spoon the fat off the broth with a ladle. Measure out the broth into a 1-quart container; add water to equal 1 quart liquid if necessary, and pour into a saucepan. Puree the tomato in a blender and add it to the broth along with the oregano and cinnamon. Cover; simmer over medium-low heat 45 minutes. Season with salt.
  

• GLAZE THE MEAT: Heat oven to 375F degrees. Remove meat from the bones, keeping pieces of meat as large as possible; discard bones, gristle and excess fat. Set meat on a baking sheet; brush lightly with reserved chile paste glaze, and bake 10 minutes to set the glaze.
  

• TO SERVE: Keep tortillas warm in a towel-covered basket. Serve the broth in a tureen. Present the meat on a large platter, or slice meat across the grain to serve it in deep plates, awash in the broth. Combine onion and coriander in a small bowl to pass with the lime at the table.
  

Gulai Bagar ~ Western Sumatran Curry

Ingredients:

3  lbs goat meat (cut with bone into 4-5 pieces) or 4  lbs   leg of lamb (cut with bone into 4-5 pieces)

1/3 cup coconut flakes

2 teaspoons coriander seeds

5 blanched almonds

3 tablespoons oil

2 large onions, thinly sliced

4 garlic cloves, thinly sliced

5 red chilies, deseeded and sliced (hot peppers)

4 whole cloves

1/2 teaspoon nutmeg, grated

2 teaspoons ginger, chopped

1 teaspoon ground turmeric

1 stick cinnamon

4 cardamom pods

1/2 teaspoon cumin, ground

1 tablespoon lemongrass, chopped

3 kaffir lime leaves or 3 bay leaves

3 3/4 cups coconut milk

Salt, as needed

4 tablespoons tamarind juice

2 eggplants, sliced thickly

• In a wok or frying pan, roast the coconut flakes until golden brown (takes only a few minutes). Remove and place in blender.
  

• Roast the coriander seeds, stirring continuously for 1-2 minutes then remove and place in blender. Add the almonds and grind in the blender until ingredients are a warm paste.
  

• Heat the oil and stir fry the onions, garlic and chillies for two minutes. Add the meat and cover the pan for 3-4 minutes. Add the blended paste to the pan, stir well and recover the pan. Cook for another 2-3 minutes.
  

• In a cheesecloth, wrap the cloves, cardamoms, cinnamon, and lime or bay leaves and add to the pan. Add the remaining ingredients except the tamarind juice, salt, eggplants and 1 1/2 cups coconut milk.
  

• Simmer for 50 minutes. Add the tamarind water, salt and coconut milk. Continue to cook for 20-30 minutes or until the sauce begins to thicken. Lay the eggplant slices over the mixture and simmer until they are cooked (5-6 minutes).
  

• To serve, remove the meat and carve as you desire. Place sliced meat into an ovenproof casserole dish and cover with the eggplant slices. Discard the cheesecloth from the sauce. Skim off excess oil from the sauce and discard. Pour sauce over the meat and bring mixture to just under a boil. Must be very hot when served at tableside.
  

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca