It’s Spring Break–Travel the World with this savory Curried Goat!
Ever tried goat? If you enjoy lamb, you will more than likely love goat. I don’t know why it’s not more popular in this country, it certainly is a staple in other cultures around the world.
If Spring Break travels, for example, find you in the Bahamas, Caribbean, Greece or Africa, you will likely find goat to be a part of most menus. Check out this video from a web site which encouraged the following recipe. I don’t use the bones and switch sweet potatoes for the white potatoes and carrots. I’ll try “Tracy’s” version next time!
Besides the rich and meaty flavor, another attribute of goat it’s a very lean meat. As with most lean cuts of meat, a longer cooking time is required to render the meat tender. But the lean protein of goat combined with the super-charged nutritional value of sweet potatoes, makes this a wonderful recipe, indeed.
I hesitate writing a recipe that would require a trip to the Arctic Circle to purchase (or hunt down) the main ingredient, but here you have it. Besides, I wouldn’t be surprised if Bob Sparrow (Sparrow Meats in Kerrytown) could get you a caribou tenderloin if you wanted one. Our friend, Jack, went hunting with friends on … Full recipe post »
Serving rabbit to some guests might make them squeamish, the unindoctrinated informing you they recently began a vegetarian diet. (By recently, they mean after they gobbled down the beef tenderloin canape appetizers you served a few minutes prior.) I remember the first time I was served rabbit. I was a foreign exchange student my sophomore year in … Full recipe post »
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