I’m not kidding - it’s time to cook up the kids
Spring time and Easter symbolizes a time of re-birth and is celebrated through spiritual ceremonies and celebrations that are steeped in tradition. Many will be feasting on lambs, hams and turkeys that have been sacrificed for our banquets. Breaking tradition and fasting can be done with another meat which is seeing its own renaissance.
Goat meat, also referred to as cabrito, or kid, is the most commonly eaten red meat in the world. It’s believed to be the second animal after the dog that we domesticated more than 12,000 years ago. Kid is leaner than both lamb and beef, making it a healthier red meat choice for those concerned with their cholesterol and fat intake. The protein level of goat is fractionally less than beef but it is denser in iron and potassium. Goat farming is also healthier for the environment as it’s considered a more sustainable source of protein than beef or lamb.
For many, goat still has a reputation for being tough in texture with a strong, gamey flavour much like lamb use to be regarded. Contemporary breeding, feeding and harvesting practices have changed greatly over the years and today’s menus see goat meat being served in a variety of ways which include braising, stewing, grilling, roasting and frying. It is also consumed raw similar to beef in tartar and Carpaccio preparations or dry cured as jerky.
The breed of goats most commonly used for meat production are the Boer goat which hails from South Africa. This breed of goat differs from dairy goat breeds like the Saanen, Alpine and Lamancha as it was bred for meat production and is a short legged stocky goat with a broader chest and thicker rump. Boer goats are traditionally harvested around six months of age and yield a 50 pound carcass with meat that is exceptionally mild as the animals have not reached sexual maturity.
Crosswind Farms in Keene is an award-winning producer of dairy based goat products, goat milk body care products and of course goat meat. Making a promotional video last week for some new spice products I chose to work with Crosswind Farms goat meat which I stewed in a curry. It was so good even the kids ate it ... my four- and seven-year-old children, that is.
Curry Goat
3 lb. goat meat cut into bite-sized pieces 2 tbsp. fresh lime juice 6 whole allspice berries ½ stick of cinnamon ½ tsp. thyme leaves 1 ½ cups diced yellow onion 2 cloves garlic minced 2-3 tbsp. curry powder 2 tbsp. canola oil 2 cups potato cut into bite-sized pieces Salt and pepper to taste Method: In a glass or non-reactive metal bowl combine together the lime juice with the allspice, thyme, onion, and garlic. Add the goat meat to the lime mixture and coat all of the meat with the seasonings. Refrigerate the meat mixture, covered for 2 hours.
In a deep saucepan or large cast iron skillet heat the oil with the curry powder over med-high heat, stirring frequently until the curry powder becomes fragrant. Add the goat meat to the pan. Stir the meat while its cooking until it begins to brown. 3-5 minutes.
Reduce the heat to medium- low setting and stir in 3 cups of water. Cover the pot and let it simmer for 45 minutes.
Add the potatoes and let the mixture simmer for another 30-40 minutes until both the meat and potatoes soften. Serve immediately. Serves 6-8 people.