Slow Simmered Local Goat with Yogurt, Tomatoes, Spices and Cream

With farmers market back in full swing, meals have been a bit more exciting around here. Thankfully, Walter and Wendy from Imladris Farm are raising another round of goats this year. I was so happy to grab a package of stew meat from them on Saturday, along with an absolutely perfect bunch of leeks from Gaining Ground Farm.

Slow simmered with raw cream from a local Jersey who has been grazing on lush spring grass, a few simple spices, yogurt, tender garden spinach and cilantro- t

he goat was ridiculously tender and mild.

It's safe to say I will come back to this recipe for more.

Slow Simmered Local Goat with Yogurt, Tomatoes, Spices and Cream:

*1 pound goat stew meat

*2 Tablespoons butter

*2 fresh leeks, rinsed and chopped (white and light green portions only)

*1/2 medium sweet onion, chopped

*2 celery stalks, chopped

*3-4 cloves garlic, minced

*2 medium gold potatoes cut into 1 inch chunks

*1 can organic fire roasted crushed tomatoes

*1 cup plain whole yogurt

*1 cup fresh raw cream

*2 Tablespoons ground cumin

*2 teaspoons mustard seed

*6-8 whole cardamom pods

*sea salt to taste

*1 teaspoon fresh ground black pepper

*4-5 cups loosely packed fresh spinach leaves, chopped

*1 cup fresh or frozen green peas

*1/2 cup fresh cilantro, chopped

Note: This dish is fairly mild. If you are a lover of heat, add your favorite chillies while the dish simmers for more kick.

Place a large enameled cast iron cook pot (such as Le Creuset fitted with a lid) over medium heat with 1 Tablespoon butter. Allow to heat. Rinse and thoroughly dry goat meat using paper towels. Divide in half.

Sear first half of meat making sure not to crowd pan, turning once to brown each side. Remove from pot and transfer to a bowl (meat does not need to be cooked through). Repeat with remaining meat.

Add the leeks, onion, and celery with an additional Tablespoon butter to pot. Allow to soften and brown stirring often, about 5 minutes. Add garlic. Stir. Add potatoes. Cook briefly before adding the crushed tomatoes, yogurt and cream. Return goat meat to pot. Stir in spices.

Reduce heat to low. Stir before covering. Allow to simmer for 3 hours or until goat meat is tender.

Gently stir in the spinach. Cover and cook until wilted, about 7 minutes. Add peas and cilantro. Serve over basmati rice.