Somali Goat Meat
Did you know that goat is the most widely consumed meat world-wide? I was introduced to goat a little over 10 years ago, when a family member started raising dairy goats. For a few years we would have a “Goat Throw-Down.”
Here are a few recipes that we have tried and enjoyed.
Somali Goat Meat
Yield: 2-4 servings
Ready in: 2 hrs., 10 min.
2 lbs. goat meat
1 large onion
1 tsp. garlic paste
1 tsp. ginger paste
1⁄4 cup fresh cilantro leaves
2 T. ghee or 2 T. butter
1 T. olive oil
1 green pepper
1⁄2 tsp. cumin powder
3 crushed cloves
4 crushed cardamom pods
1⁄2 tsp. cinnamon
Wash and strain goat meat.
In large pot boil the goat meat in water, with about 1 tablespoon 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, cinnimon, cardemom, ghee, and salt and pepper to taste. stir for 1 minute.
Add cilantro and squeeze juice from lemon for flavor -- not too much lemon mabey like 1 tbs from the 1/2 lemon. Stir.
Serve and enjoy with rice and fresh banana.
Jamaican Curried Goat
Total: 2 hr 30 min.
Active: 30 min.
Yield: 3 to 4 servings
2 lbs. goat meat
1 tsp. ground allspice
1 tsp. seasoning salt
2 T. minced garlic
2 T. finely grated fresh ginger
3 T. canola or olive oil
2 T. Jamaican curry powder
3 scallions, sliced
1/2 scotch bonnet pepper, minced, optional
1 lb. potatoes, peeled and cubed (we used pumpkin)
Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.
Rosemary-Garlic Roast Leg of Lamb with Red Potatoes
Servings: 6 to 8
1 (4-1/2 lb.) bone-in shank half of a leg of lamb
2 to 3 large cloves garlic, sliced into 1/8-inch slivers
2 6-inch rosemary sprigs, separated into clusters of 3 to 5 leaves each
1 T. freshly cracked black pepper
1-1/2 T. dried lavender, crushed
2 lb. medium red potatoes (about 10), quartered
3 T. olive oil
Kosher salt and freshly ground black pepper
Pat the lamb dry with paper towels. With a small paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster. Repeat every 2-inches over the fat layer, using all of the garlic and rosemary. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight.
Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.
Toss the potatoes with the olive oil in a 10×15-inch (or similar) roasting pan until well coated. Season with salt and pepper and arrange cut side down in a single layer.
Sprinkle the lamb all over with 1 Tbs. salt and set it on the potatoes. Roast until an instant-read thermometer inserted in the thickest part reaches 135°F for medium rare and the potatoes are tender when pierced with a fork, about 1-1/2 hours.
Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Keep the potatoes warm in the turned-off oven.
Serve the roast whole or carved with the potatoes arranged around it.
Here are a few recipes for your leftover Thanksgiving turkey. Be sure to check our our Holiday Shopping Guide (delivered on November 27), for more recipes using leftovers, plus much more.
Prep: 20 mins
Bake: 40 mins at 350°
Stand: 10 mins
1/2 c. chopped carrot (1 med.)
1/2 c. chopped red sweet pepper (1 small)
1/4 c. sliced green onion (2)
1 T. butter or margarine
1 (10.75 oz.) can condensed cream of chicken soup
1 (16-oz.) jar marinated artichoke hearts, cut up
1-1/2 c. chopped cooked turkey or chicken (see tip)
1 c. cooked long grain rice or wild rice
1/2 c. shredded mozzarella cheese (2 ounces)
2/3 c. milk
1/2 tsp. dried thyme, crushed
2 slices bacon, crisp-cooked, drained, and crumbled
3 T. grated Parmesan cheese
In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
Bake, covered, in a 350° degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Prep/Total Time: 30 min.
Makes: 6 servings
4 oz. cream cheese, softened
2 T. whole milk
1/2 tsp. dill weed
1/4 tsp. celery salt
1/4 tsp. pepper
2 c. cubed cooked turkey
1/4 c. chopped water chestnuts
1 green onion, chopped
2 tubes (one 8 oz., one 4 oz.) refrigerated crescent rolls
2 T. butter, melted
2 T. seasoned bread crumbs
Preheat oven to 375°. In a large bowl, beat the first 5 ingredients until smooth. Stir in turkey, water chestnuts and green onion.
Unroll both tubes of crescent dough and separate dough into 6 rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring 4 corners of dough together above filling; twist and pinch seams to seal.
Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown.
Quote of the Week:
“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.”
~ John F. Kennedy