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.

Goat Curry

Back in the Spring, I had a very nice conversation with Walter from Imladris Farm on the subject of goats. I recalled my dealings with goats in the past, one in particular who always got his head stuck in the fence, and I seemed to constantly be prying him loose. Walter smiled and nodded knowingly.

Thing is, goats are great for many things. Yes, they can get themselves into dilemmas easily, but they work wonders clearing land for pasture, and certain breeds produce some of the creamiest milk around. They are also good for eating. Not being picky eaters themselves, goats are able to turn a diet of pasture, twigs and forage into very palatable meat.

Walter recently brought his harvest to market where I was waiting with open arms.

After marinating the pieces of meat in lime and spices, they were ready for a slow simmer in coconut milk and curry. This was a memorable dish. Slow food in its prime.

Goat Curry:

*1 pound goat stew meat

*1 lime

*3-4 tsp Indian curry powder

*black pepper

*2 Tbsp butter

*1 large sweet onion, sliced

*3 garlic cloves, minced

*3 celery stalks, chopped

*3 medium gold potatoes, cut into chunks

*13.5 oz coconut milk (or one can)

*13.5 oz water or stock

*sea salt

*1 large crown locally grown broccoli, chopped

*cilantro for garnish (if you still have it in your garden)

Rinse and dry goat meat. Place in a medium bowl. Squeeze juice from half of the lime over meat. Add 1 tsp curry powder, some sea salt and pepper, and gently toss with your hands. Cover and refrigerate for 2-6 hours (or overnight).

Place a heavy pot over medium heat. Sear goat meat until well browned. Add the butter, onion, potatoes and celery. Stir. Then add the garlic and remaining curry powder. Allow to cook for about five minutes stirring often before pouring in the coconut milk and water. Stir. Season with sea salt and pepper. Bring liquid to a simmer. Reduce heat, cover and simmer on low for 2-3 hours. Add the broccoli and remaining lime juice, plus the zest from one half a lime about 10 minutes before serving. Adjust seasonings to taste, adding more curry if necessary. Top with fresh garden cilantro.

Serve over well soaked and cooked brown rice.