Spicy Goat Stew

Farmers’ market in a bowl

My weekend trip to the Monterey Bay Farmers’ Market at Cabrillo College led to a marvelous bowl of Spicy Goat Stew. I have been meaning to buy some goat meat for some time and this time, things were in my favor. My last visit, there was none, and the visit before that, I didn’t have enough money. I have eaten goat meat before but never had cooked it. I utilized several other things from my market shopping as well ( celery, carrots, leeks, beet greens, garlic).

Spicy Goat Stew

1 1/2 lb. goat shoulder ( including bones) ( Trim  excess fat, leave some – I didn’t and wished I had)
salt and pepper
1 T. coconut oil ( you could use olive oil)
2 large leeks,cleaned and sliced

3 cloves garlic, minced
3 ribs of celery, diced
3 inch piece of turmeric root, peeled and sliced
about 1 inch piece of fresh ginger root, peeled and chopped
3 carrots, sliced
handful of kale, chopped
handful of beet greens, chopped
1 T curry powder
1T garam masala
1 small can fire roasted tomatoes with green chilis
using the tomato can, 2 cans of water

Heat the oil in a deep saute pan. Liberally season the meat with salt and pepper. Sear the meat on both sides. Remove from pan and add leeks and garlic ( you might want a bit more oil). Cook until softened. Add the celery, turmeric, and ginger. Cook for a few minutes. Add the meat back in and add the remaining ingredients. Let simmer until meat is falling off the bones. This took mine about 4 hours. The sauce just gets better and better when you do it low and slow.

In retrospect, I wish I would have added about 1/2 cup ( or more) of hearty red wine to this. As I said above, I didn’t trim the fat and there really was too much. Fat is good but this only really made me wish I had some pieces of French bread to dunk in and soak up all that juicy fatness. This stew was good by itself but would be fabulous over polenta. Alas, I am experimenting with the rules of food combining which say that eating protein and starches together is not good for one’s belly as they digest at different rates but when I make this again, I might just have to break the rules.

It was VERY spicy, which I like. If you don’t want it so spicy, use plain tomatoes and add a few pinches of dried red pepper to taste.

I will be having leftovers tomorrow and plan to add some more veggies – more celery and carrot, some parsley, and some more greens.

It is good to try new things. Cooking is all about experimenting, changing things up, “tweaking” recipes to suit your taste and mood.

This post is part of GNOWFGLINS Tuesday Twister and Kelly the Kitchen Kop’s Real Food Wednesday. Please check out the other interesting posts and blogs.

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