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.

Market Kicks Off. . .

A huge storm front didn't keep farmers from their stalls this morning. Despite the rain, familiar faces once again returned, setting up booths to kick-off the season. The clouds eventually broke giving way to crystal clear Carolina blue skies. Thanks to East Fork Farm for the first lamb meal of the season, Gaining Ground Farm for onion starts and the prettiest leeks imaginable, to Farm and Sparrow Bakery with their rustic sourdough loaves, Imladris Farm for the lovely sample of homegrown-homemade fruit leather (the best fruit roll-up I've ever had) and a package of tender goat meat (recipe to follow), among all the many others committed to bringing the fruits of their labors to hungry townsfolk. We are so lucky to have you all; to have the opportunity to hand our cash directly to the growers who deserve every penny most, and for knowing the people behind the food that fortifies our health.

*For local readers, tune into my friend Ruth's Tailgate Market Fan Club homepage for weekly updates on all the growers markets in the area.