We had a delicious close-to-home dinner tonight, well at least the meat. We split a meat goat from the El Dorado County Fair with some good friends last year. It’s amazing what you’ll agree on after a few beers (they know what they are doing with that free beer at the auction!) seeing as neither of us had tasted goat meat, much less cooked it! But the auction is a great place to support local youth (our own included) so we looked upon it as an adventure. We’ve made a few things and this one turned out really good, as did most of the others. Goat really tastes a lot like lamb, it’s very tender and kind of the color of chicken thighs. The coconut milk curry is a great compliment and delicious served over rice.
First, you brown the hunk ‘o goat (HOG) on all sides, I did this in a cast iron skillet in coconut oil. Then transfer the HOG to your slowcooker.
Next, cut up an onion and smash 4-5 cloves of garlic and cook those in the same pan in the meat drippings and leftover oil.
Once the onions have softened and smell delicious, transfer them back to the crockpot and cover the HOG. Time to assemble the rest of the ingredients:
Measure and dump everything in the crock pot, along with the chicken stock that’s not pictured, but was from Pretty Bird Poultry necks and feet. True story.
It will look something like this:
I cooked it on low for 5 hours, adding three cut up carrots after about 3 hours. I took the meat out, deboned it and chunked it and put it back in on “warm”. I cooked up some rice then everything sat forever while I dealt with homework-time and last-minute-test-panic that turned out to be a false alarm, but turned into forgotten-homework-panic and all-around-angst panic. Sigh. The joys of motherhood.
Finally, we were rewarded with a bowl of yum:
Here’s the recipe:
Coconut Curried Goat
1 TBL coconut oil
1.5-2.5 lbs. of goat, aka Hunk ‘O Goat or HOG
1 while or yellow onion
4 cloves garlic, smashed
1 cup chicken broth (make this yourself, it’s so easy and worth it!)
1 tsp allspice
1/2 tsp dried thyme
3 TBL curry powder
1 tsp salt
1/2 tsp black pepper
1 TBL white wine vinegar
3 TBL brown sugar
Juice of one lime
1 can light coconut milk
Brown your HOG in the coconut oil, sprinkling with a little salt and pepper. Transfer to slowcooker and then sauté onions and garlic in same skillet. Once softened and light golden brown, pour over the HOG and add all other ingredients to slowcooker. Cook on low for 4-6 hours, then take out, remove bones and excess fat and return to slowcooker on warm (if yours has that setting, otherwise leave on low). Serve over rice.
Note: you can add carrots to this about half way, or add them at the beginning if you don’t mind them really soft. Or cook them separately when you cook the rice and add them at serving. The sweetness of the carrots goes really well with the meat and sauce.