CANADA-GOAT MEAT.
While we’ve had the occasional goat meat curries on our menu, and we put two recipes in our cookbook, Vikram and I have never actively encouraged goat meat.
This has partly to do with the fact that it’s not too popular in North America, and we’ve been happy to serve beef and lamb in its place. Time to change and give goats the status they deserve. First thing, I’m going to call it the fancier name, chevon.
In many cases, they produce meat, milk, or fibre while performing a valuable service to society - ridding landscapes of unwanted vegetation.
The biggest obstacle is the stigma often attached to it. What stigma, and why? Ask anyone in my kitchens or any of our family members, and they close their eyes when remembering the wonderful aroma of goat meat slowly simmering away on the stove.
Here’s my new and factual makeover of chevon: it’s slightly gamy and moist, and has more iron and protein and much less cholesterol and saturated fats than other meats. It is the meat meant for Indian spices.
Indian spices have only recently met the cow and pig, and only in North America and Europe, (remember the Hindu and Muslim populations of India). The only good cut of chevon is the leg and there is no chevon chop, tenderloin or steak for quick grilling. Cumin, coriander, cayenne, cinnamon and black cardamom are all strong spices that only taste better the longer they stew with the chevon.
I encourage you to buy the meat with the bone in, and then take the meat off the bone once the curry is cooked. This just guarantees a delicious broth in the curry. For this recipe, you can use canned tomatoes in place of fresh if you can’t find juicy, fresh ones. You can also use half butter and half cooking oil, which will give you a richer tasting curry.
Goat (Chevon) Curry
Serves 6 to 8
1/2 cup (125mL) canola oil (or other cooking oil of your choice)
2 large onions, finely chopped
7 large cloves garlic, finely chopped
1 tablespoon (15 mL) ginger, finely chopped (optional)
2 tablespoons (30 mL) cumin powder
2 teaspoons (10 mL) coriander powder
1 teaspoon (5 mL) turmeric powder
1 fragrant cinnamon stick, 2 inches long
1 teaspoon (5 mL) cayenne pepper or black pepper (optional)
1 tablespoon (15 mL) salt
5 medium-sized ripened tomatoes, chopped
1 cup (250 mL) yogurt stirred in 2 cups (500 mL) water
3 pounds leg of boneless goat or approximately 5 pounds with bone-in, and cut into 1 1/2 inch (3.5 cm) cubes
1/2 cup (125 mL) fresh cilantro, washed and chopped
1/2 red bell pepper, finely chopped (for garnish)
Heat oil on medium heat in a large, heavy stockpot for 1 minute. Add the onions and saute until they are golden brown, about 8 to 10 minutes. Add the garlic and saute for 2 to 3 minutes, until golden brown. Stir in ginger, cumin, coriander, turmeric, cinnamon, cayenne and salt. Cook spices on medium heat, while stirring regularly, for 5 minutes or until the ghee or oil separates from the onion-spice mixture. Add another teaspoon of oil or butter if spices are sticking to bottom of pot.
Add the goat meat, stir well, and saute for 3 to 4 minutes. Stir in the tomatoes and cook for 3 to 4 minutes, while stirring regularly. Stir in yogurt- water mixture. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and cover with heavy lid. Let the goat meat simmer for 1 hour, but halfway through, remove lid and stir. All the meat should be simmering in the "soup" of the stew. If necessary, add one more cup of water.
After 1 hour, taste a piece of meat to see if it’s cooked. If not, let it simmer, covered, for another 30 to 45 minutes.
If you have cooked with the bones, let the curry cool, put on some gloves, and pull the meat off the bones and return to the pot of curry. You will have to re-heat the curry just before serving. Remove the cinnamon stick before serving.
To serve: Ladle equal amounts of curry into each bowl or plate over white or brown rice. Sprinkle the chopped cilantro and red bell peppers over the curry.
Vancouver Sun
