goat curry I was at the farmers market in my local park today. There is an incredible farmer who is always there and sells grass finished meat. I LOVE his products. Today while I was there buying some beef I noticed that he was selling goat meat. The first time I had goat meat was when I was travelling through Africa. I really liked it and wondered why it wasn’t more common here in North America. Even though meats like beef and lamb are a lot more common in our grocery stores, 63% of all read meat consumed in the world is GOAT MEAT! So what are we missing out on?

From a nutritional perspective, goat meat has less total fat and less saturated fat than beef, lamb, pork, and chicken. It also has more iron than all of those meats, as much protein as beef, and more protein than lamb, pork, and chicken. Woohoo, looks like goat meat looks good naked.

Since it is leaner it’s a good idea to cook it slowly and at low temperatures. This is the curry recipe that I came up with. WOW… It’s a real winner!!

Goat Curry with Mint Yogurt Dressing

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves 3-4

Ingredients:

1 lb goat meat cut in chunks (you could us another kind of meat if you prefer)
2 tsp coconut oil
3 cloves garlic, minced
1 onion, diced
1 small sweet potato, diced
1 can coconut milk
800 mL or 2 cans of water (use the coconut milk can)
2/3 cup black rice (or brown rice)
2/3 cup small brown lentils
3 tsp curry powder
1/4 to 1/2 tsp cayenne pepper (optional for people who like their curry spicy!)
1/2 tsp Celtic sea salt
Pepper to taste
2 cups chopped kale, with spines removed

Instructions:

  1. In a large pot heat coconut oil on medium heat. Add garlic and onion and cook for a couple of minutes until translucent but don’t burn them.
  2. Add meat and stir for 30 seconds to try to get the hot pot to touch all the sides of the meat.
  3. Add in the remaining ingredients (except the kale), cover, and bring to a boil. Turn heat to medium and simmer with lid on for15 minutes. Stir, remove lid and simmer for another 30 minutes, stirring occasionally.
  4. Mix in chopped kale, top with Mint Yogurt Sauce (optional), and serve.

Mint Yogurt Sauce

Ingredients:

1/2 cup goat yogurt
1 1/2 tbsp olive oil
1/2 tbsp lime juice
1/4 tsp paprika
Celtic sea salt and pepper to taste
2 tbsp chopped mint leaves
1 tsp fresh grated ginger

Instructions:

  1. Add all ingredients to a mini food processor and process until well combined. If you don’t have a mini-food processor just chop the ingredients as fine as you can with a knife and then mix in the yogurt. [I use the food processor attachment that comes with this hand blender]
  2. It’s best if it sits in the refrigerator for an hour before eating it so that the flavours can come together. So I recommend making this first. If you don’t have time you can eat it right away 🙂

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Sources:
Alabama Cooperative Extension
Michigan State University