Goat

Instructions

Method for Goat 

-      Season goat meat with 1 tablespoon of yellow curry, 1 teaspoon of cinnamon, pepper to taste and 1 tablespoon of grapeseed oil

-      Heat 1 tablespoon of grapeseed oil with 1 tablespoon of curry powder and 1 teaspoon of cinnamon over medium heat in a cast iron pot for braising

-      Brown the goat meat in the pot, then remove to separate dish

-      In a the same pot, add green bell peppers, scotch bonnet peppers, onion, ginger and 2 tablespoons of grapeseed oil, and stir

-      Add in bay leaves, and cook together

-      Stir in flour until combined

-      Stir in minced garlic and two whole garlic cloves

-      Stir in goat milk, 1 teaspoon of curry powder and a ½ teaspoon of cinnamon

-      Add chicken stock to mixture

-      Add browned goat meat back into the pot, and bring to a boil

-      Add thyme bundle to pot

-      Reduce heat to simmer, and cook for 3 to 4 hours

 

Method for Steamed Rice 

-        Add chicken stock and bay leaf to a medium pot, and bring to a boil

-        Add rice and reduce to simmer

-        Stir occasionally until liquid is absorbed, about 20 minutes

-        Fold in peas

Ingredients
  • 2 lbs. goat meat with bone
  • 4 cups low sodium chicken stock
  • 1 ½ cups farm-fresh goat milk
  • ¼ cup herbed goat cheese
  • ¼ cup grapeseed oil
  • 1 green bell pepper, chopped
  • ½ yellow onion, chopped
  • ½ cup minced fresh ginger
  • 2 scotch bonnet peppers, seeded and chopped
  • 2 tablespoons plus 1 teaspoon yellow curry powder
  • 2 tablespoons of flour
  • 1 tablespoon dried thyme sprigs, bundled with green onion
  • 1 ½ tablespoons fresh garlic, minced, plus two whole garlic cloves
  • 2 ½ teaspoons cinnamon
  • 3 bay leaves
  • Pepper to taste
  • 2 cups low sodium chicken stock
  • 1 cup fresh peas, shelled
  • 1 cup brown basmati rice
The Back Story
Method
 
Season goat meat with 1 tablespoon of yellow curry, 1 teaspoon of cinnamon, pepper to taste and 1 tablespoon of grapeseed oil
Heat 1 tablespoon of grapeseed oil with 1 tablespoon of curry powder and 1 teaspoon of cinnamon over medium heat in a cast iron pot for braising 
Brown the goat meat in the pot, then remove to separate dish
In a the same pot, add green bell peppers, scotch bonnet peppers, onion, ginger and 2 tablespoons of grapeseed oil, and stir
Add in bay leaves, and cook together
Stir in flour until combined 
Stir in minced garlic and two whole garlic cloves
Stir in goat milk, 1 teaspoon of curry powder and a ½ teaspoon of cinnamon
Add chicken stock to mixture
Add browned goat meat back into the pot, and bring to a boil 
Add thyme bundle to pot
Reduce heat to simmer, and cook for 3 to 4 hours
Stir in two tablespoons of herb feta goat cheese
Serve over steamed rice and top with a dollop of goat cheese
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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