On the cooking of goat (and other fine foods).
Last night, I cooked with goat for the first time. Got a big flat of bone-in goat leg chunks, two eggplants, two medium onions, and two cans (ick!) of diced tomatoes. Very regrettable, that last--use fresh tomatoes if you make this yourself.
Sliced the eggplant into roughly 3/4" to 1" thick rings, dipped both sides in olive oil, and grilled them over charcoal until browned on both sides and tender-ish.
Grilled the goat chunks enough to sear and flavor the outside--goat was still almost inedibly tough.
Sliced the onions into thin rings and sauteed them in half a stick of butter until they started to get translucent. Part-way through, added lots of chili pepper and coriander, some cardamom, and just a hint of cloves. If you're looking for measurements--maybe a tablespoon of moderate chili pepper (or a teaspoon of a good Indian chili), a tablespoon of coriander, a teaspoon of cardamom, and a half-teaspoon of cloves. But that's very approximate. Oh, and I didn't add fresh-cracked black pepper, but I should have.
If you don't want to do the spicing yourself, just add two to three tablespoons of a good garam masala, and you'll be fine.
Cubed the grilled eggplant.
Combined the eggplant, two cans of diced tomatoes, and goat with the sauteed, spiced onions. Turned the heat way down, and simmered until the goat was tender, which took quite a while. Don't worry about over-cooking it: the veggies all do well "cooked dead", and the goat would benefit from being falling-off-the-bone tender.
And there you have it! Grilled goat masala, or something very much like it.
P.S. If you have more time or ambition than I did, you might try marinating the goat in yogurt and spices first, and making something close to tandoori goat masala. Good luck!
Sliced the eggplant into roughly 3/4" to 1" thick rings, dipped both sides in olive oil, and grilled them over charcoal until browned on both sides and tender-ish.
Grilled the goat chunks enough to sear and flavor the outside--goat was still almost inedibly tough.
Sliced the onions into thin rings and sauteed them in half a stick of butter until they started to get translucent. Part-way through, added lots of chili pepper and coriander, some cardamom, and just a hint of cloves. If you're looking for measurements--maybe a tablespoon of moderate chili pepper (or a teaspoon of a good Indian chili), a tablespoon of coriander, a teaspoon of cardamom, and a half-teaspoon of cloves. But that's very approximate. Oh, and I didn't add fresh-cracked black pepper, but I should have.
If you don't want to do the spicing yourself, just add two to three tablespoons of a good garam masala, and you'll be fine.
Cubed the grilled eggplant.
Combined the eggplant, two cans of diced tomatoes, and goat with the sauteed, spiced onions. Turned the heat way down, and simmered until the goat was tender, which took quite a while. Don't worry about over-cooking it: the veggies all do well "cooked dead", and the goat would benefit from being falling-off-the-bone tender.
And there you have it! Grilled goat masala, or something very much like it.
P.S. If you have more time or ambition than I did, you might try marinating the goat in yogurt and spices first, and making something close to tandoori goat masala. Good luck!