Chevon (Goat) Curry
Courtesy of Canadian Meat Goat Association
Serve With:
Pappadums, chutney, and plain yogurt.
Servings: 4
Pappadums, chutney, and plain yogurt.
Prep Time: 10 Min.
Cook Time: 25 Min.
Marinate: 8 Hr.
What you need:
* 2 Tbsp. curry powder
* 1/4 c. fresh lemon juice
* 4 Tbsp. vegetable oil
* 1 large onion
* 1 Tbsp. minced ginger
* 2 Tbsp. minced garlic
* 2 Tbsp. curry paste (hot, medium or mild)
* 1 tsp. ground cinnamon
* 1 tsp. ground cumin
* 3 c. water
* 1 lb. cubed chevon, fat trimmed
* 1/2 tsp. salt & freshly ground pepper
* 1 c. lite coconut milk
* 2 c. drained chopped tomatoes
* 1 Tbsp. lemon juice
* 2 c. baby spinach
* 4 - 1/4 cut lychee nuts (Asian food section)
* 2 hot peppers (optional)
* 1/4 c. fresh lemon juice
* 4 Tbsp. vegetable oil
* 1 large onion
* 1 Tbsp. minced ginger
* 2 Tbsp. minced garlic
* 2 Tbsp. curry paste (hot, medium or mild)
* 1 tsp. ground cinnamon
* 1 tsp. ground cumin
* 3 c. water
* 1 lb. cubed chevon, fat trimmed
* 1/2 tsp. salt & freshly ground pepper
* 1 c. lite coconut milk
* 2 c. drained chopped tomatoes
* 1 Tbsp. lemon juice
* 2 c. baby spinach
* 4 - 1/4 cut lychee nuts (Asian food section)
* 2 hot peppers (optional)
What to do:
1. Marinate chevon (goat) overnight in the 2 Tbsp. of curry powder, 1/4 c. of lemon juice, I Tbsp. of garlic and 2 Tbsp. vegetable oil.
2. Heat 2 Tbsp. oil in a large wok or skillet. Saute the onions slowly until softened, and garlic and ginger, sauté another 5 min. Stir in curry paste, cinnamon, and cumin. Cook until fragrant - approx. 1 min. Add chevon (goat) and marinade and 3 c. of water.
3. Simmer until tender and water is evaporated. Water may have to be reconstituted depending on the cut of meat being used. When meat is tender, add the coconut milk, tomatoes, hot peppers if using and bring to a boil.
4. Reduce heat and simmer until thickened. Remove from heat and add lemon juice, spinach and lychee nuts. Serve with pappadums, chutney, plain yogurt and pickle. Garnish with fresh mint and additional lemon.
The nutritional analysis is based on a mature animal being fed a 16% dairy ration.
2. Heat 2 Tbsp. oil in a large wok or skillet. Saute the onions slowly until softened, and garlic and ginger, sauté another 5 min. Stir in curry paste, cinnamon, and cumin. Cook until fragrant - approx. 1 min. Add chevon (goat) and marinade and 3 c. of water.
3. Simmer until tender and water is evaporated. Water may have to be reconstituted depending on the cut of meat being used. When meat is tender, add the coconut milk, tomatoes, hot peppers if using and bring to a boil.
4. Reduce heat and simmer until thickened. Remove from heat and add lemon juice, spinach and lychee nuts. Serve with pappadums, chutney, plain yogurt and pickle. Garnish with fresh mint and additional lemon.
The nutritional analysis is based on a mature animal being fed a 16% dairy ration.
Nutritional information:
Calories: 430; Total Fat: 27g; Saturated Fat: 7g; Cholesterol: 90mg; Total Carbs: 34g; Fiber: 8g; Sugar: 8g; Protein: 27g; Sodium: 430mg;