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Posted: 11/2/2009 12:37:32 PM EST
[Last Edit: 11/2/2009 12:49:20 PM EST by Admiral_Crunch]
Calling all chefs, cooks, and PETA haters!

I just scored 3 pounds of cubed goat stew meat at the farmers market, and I'm looking for something to make with it. I'm thinking either chili or maybe some Indian-style curry.

Any recipes or ideas welcome!!

ETA: This is bone-in meat in roughly 2-inch cubes.
Link Posted: 11/2/2009 12:42:18 PM EST
sharwarma.
Link Posted: 11/2/2009 12:43:40 PM EST
Which school, Caribbean or Arabian? Because I enjoy both but have never prepared either.
Link Posted: 11/2/2009 12:45:33 PM EST
Marinate and roast on skewers over fire. Eat with warm naan or pita bread.
Link Posted: 11/2/2009 12:47:47 PM EST
Originally Posted By Harvster:
Marinate and roast on skewers over fire. Eat with warm naan or pita bread.


This. We have a large rosemary bush in the back. We'll cube up some goat, soak rosemary skewers in water for a few hours and kebab it. Salt, pepper, and lemmon juice on the grill. Can't beat it!
Link Posted: 11/2/2009 12:48:59 PM EST
Oh, I should add that this is bone-in meat.
Link Posted: 11/2/2009 12:51:31 PM EST
Shashlik:

Ingredients:

  • 1 lb goat trimmed of all fat, and cut into 2" cubes
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 medium onions, cut into eighths
  • 1 pint cherry tomatoes
  • 2 large green peppers, cut into 1 inch chunks

Preparation:

  1. In a bowl, combine goat, olive oil, lemon juice, pepper, salt and red pepper. Allow to marinate at least 2-3 hours to marinate prior to cooking.

  2. Place marinated goat on skewers (about 6 cubes per skewer). Be sure to apply a light coat of oil on the skewer prior to threading the meat.

  3. Place vegetables on skewers, alternating type of vegetable. The meat and veggies are cooked on different skewers because the meat will take longer to grill.

  4. Cook goat shashlik skewers on grill or under broiler for 10-12 minutes,or until desired doneness. Turn to ensure even cooking.

  5. Grill vegetables skewers for last 5 minutes of grilling. Turn. The vegetable should be crisp, yet tender. Be careful not to overcook.
Link Posted: 11/2/2009 12:52:11 PM EST
Not amused.

TRG
Link Posted: 11/3/2009 3:14:47 AM EST
Originally Posted By TheRedGoat:
Not amused.

TRG


Goat meat? Um, did I say goat? I meant, um, cat meat! Yeah, that's it! Cat meat!
Link Posted: 11/3/2009 6:20:47 AM EST
[Last Edit: 11/3/2009 6:21:01 AM EST by DTAK]
Good for you. Goat meat is healthier than lamb or beef. Most of the world eat is in one form or another.

I think a kabobs/gyros would be the ticket.
Link Posted: 11/4/2009 6:01:27 AM EST
Thanks for the suggestions all. I'm going to save a few of these suggestions for later use. I wound up trying my hand at a spicy stew I'd had before in an Indian restaurant called Rogan Josh. It didn't come out like what I'd had in the restaurant, but it was still very good. But I won't be doing that cut of goat again. The meat was still tough even after simmering for two hours, and there was a ton of elastin in the meat (that white rubbery stuff). If I'd used lamb or beef instead, it would have turned out much better.
Link Posted: 11/4/2009 6:03:01 AM EST
Cabrito.

I have no idea how to make it.
Link Posted: 11/4/2009 6:03:25 AM EST

Originally Posted By TheRedGoat:
Not amused.

TRG

All the better
Link Posted: 11/4/2009 6:04:58 AM EST
Hmmmmm, goat curry
Link Posted: 11/4/2009 6:14:14 AM EST
Originally Posted By TheRedGoat:
Not amused.

TRG


Me neither......



Link Posted: 11/4/2009 6:17:12 AM EST
Mmmm...curry...must have.

It's been a while since I've had some. That's what I'd do, and most likely what I'm going to go hunt for for lunch.
Link Posted: 11/4/2009 6:23:57 AM EST


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