Goat meat has the reputation of being tough and gamey, and that reputation is well-deserved. Eating badly raised and cooked goat is like eating an old tube sock. Luckily we have a local farm that raises goats with lovely meat, which makes cooking it well a very simple task. The real trick is choosing the correct cut for your cooking method and then cooking it enough. Stew meat is a forgiving cut as long as you’ve got the time to really let it cook and rest. If it’s not tender after an hour, don’t be afraid to let it cook for another 30 or 40 minutes.
- 1 lb goat stew meat
- Salt and pepper to taste
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- A drizzle of canola oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, finely chopped
- 1 small onion, chopped
- 2 bay leaves
- 1/2 cup red wine
- 3 mandarin oranges, halved
- 1-2 cups water
- Chopped cilantro, to garnish
- Chopped mint, to garnish
- Chopped green onion, to garnish
- Lime, to garnish
- 1/2 baguette, sliced lengthwise to serve
- Season the goat meat liberally with salt and pepper, then sprinkle with cinnamon and coriander.
- In a large skillet over high heat, heat a large drizzle of canola oil until shimmering. Add the seasoned goat and brown on all sides, then remove the goat and return the pan to the heat.
- Add the ginger, garlic, onion and bay leaves. Cook until soft.
- Add red wine and stir, scraping any bits that are stuck to the bottom of the pan. Return the goat to the pan and add 1 cup of water. Squeeze each halved mandarin into the pan, then add the mandarin halves to the pan as well. Bring to a simmer, reduce heat to low and cover. Cook for 1 hour, or until the goat is tender, adding additional water if necessary.
- Once the goat is tender and the cooking liquid has evaporated, remove from heat and season to taste with salt and pepper if necessary. Remove mandarins and chop, then return to pan.
- Toast baguette halves, then top each half with braised goat and chopped orange and top with chopped herbs. Serves 2.