So I was going to make goat stew today, but then it got late and I hadn't started, so I'm going to make it tomorrow I guess. Here is what I'm going to put in it so far
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+1 on the cumin idea...works a treat alongside curry flavours. Depending on what you're after, some chopped fresh ginger can also be very nice.
If you're very brave, a smallish pinch of cinnamon can be very nice in a "can't work out what that is but it sure tastes good" sort of way.
What cut of goat is it--and is it a kid or an old one? Young goat can be treated like lamb; old ones have a lovely flavour but need long slow cooking. First time I ever tried goat it was in Cyprus, made into "Kleftiko"--cooked in a sealed oven at a low temp for 24 hours. Absolutedly delicious it was too!
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We raise goats on our farm! At any given time we have 10-15 of the little bastards running around.
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If you're very brave, a smallish pinch of cinnamon can be very nice in a "can't work out what that is but it sure tastes good" sort of way.
What cut of goat is it--and is it a kid or an old one? Young goat can be treated like lamb; old ones have a lovely flavour but need long slow cooking. First time I ever tried goat it was in Cyprus, made into "Kleftiko"--cooked in a sealed oven at a low temp for 24 hours. Absolutedly delicious it was too!
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