This is one of our favorite winter meals. It's been really hot lately, but Tyson had a craving for lamb. We thought maybe we would get some nice chops to grill, but we were at the Asian market and they had a really good price on goat leg. This cut requires longer cooking time to get it tender, so we decided to just go ahead and slow-cook it. We had the butcher at the market cut the leg into 2" thick pieces.
If you've never had goat meat before, it's less gamey than lamb, and similar in texture to pork. Goat is a relatively lean meat option if you are feeling a little adventurous. You can usually find it at a butcher shop, Asian market or Mexican grocery store. Goat usually prices out cheaper than lamb, but can be used in pretty much any lamb recipe.
Here is the run down of how to make it...
You will need:
Large can of tomato sauce
Approx 2lbs of meat (any stewing meat will work fine)
Fresh ginger or candied ginger if you don't have fresh on hand
2 tablespoons of honey (if using fresh ginger)
1/2 small onion diced
2 cups Diced tomatoes (fresh or canned)
Garlic (we like lots of garlic around here...) about 4-8 cloves
1 cup Red wine (something worthy of drinking) for deglazing
Chicken stock - about 4 cups
Olive or avocado oil
Kalamatta olives (optional)
About 2 Tablespoons each:
Salt and pepper to taste
First brown the meat on the cooktop and set aside. Then fry the garlic onion and spices in the oil.
Once the onions and garlic are soft and the spices are fragrant,add the meat back into the pan and deglaze the pan with some red wine. Pour in the tomato sauce, chicken stock, olives and tomatoes.
Serve with yogurt sauce, tomato salad and flat bread. Enjoy!
plain greek style yogurt (+/- 1 cup)
juice of one lemon
1/4 large cucumber or 1 persian cucumber diced small
minced garlic (1-3 cloves)
1 teaspoon dried dill (optional)
salt to taste
Mediterranean Tomato Cucumber Salad:
4 - 6 tomatoes diced (I like heirloom tomatoes, but romas work well too)
1 large cucumber or 4 - 6 persian cucumbers
1/2 small onion diced
2 table spoons olive oil (use a good quality extra virgin oil)
juice of 1 - 2 limes
Salt & Pepper to taste