Moroccan Goat Curry

  Don't be afraid of goat!  Please try it.  The meat has a distinct yet mild flavor.  It is lean with about 10 g of fat per pound, and only 3 g of saturated fat.  That is less than half of the saturated fat of an equivalent cut of beef. packed with great protein.  It has more protein than the average beef steak you buy in the grocery store.

Moroccan Goat Curry
1 lb goat steak, cut into 1" pieces.
1 large sweet potato, cut into 1" pieces
1 medium onion, chopped
1 can diced tomatoes
2 C chicken or beef broth
1/4 C raisins
1 Tbsp minced garlic
2 tsp freshly grated ginger
1 1/2 tsp cumin
1 tsp cinnamon
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp clove
1/4 tsp cardamon
1 Tbsp goat cheese (optional)
oil, salt, pepper

In a large, deep skillet brown goat pieces in oil over medium-high heat. (If the cut has bones, brown those too!  Bones=flavor)  Remove goat, reduce heat to medium. Saute onions for 3-4 minutes.  Add tomatoes, garlic, ginger and broth.  Add all powdered/ground spices and a little bit of salt and pepper.  Bring to boil, reduce to simmer.  Return goat pieces to broth.  Cover and simmer over medium-low heat for 1 hour.  (Or until pieces feel tender.)  Add sweet potatoes and raisins.  Cover and simmer for 35-40 minutes, until potatoes are fork tender.)  To add a touch of creaminess and richness, stir in goat cheese (optional).  Serve over rice that has been cooked with 1 bay leaf, 1 star anise, and 1 small cinnamon stick.
4 servings.
*Beef or lamb could be used with this, but cooking times will be very different.

Not the most appetizing picture, but I was so excited I couldn't wait to make a pretty plate to take a picture.

For more information on goat and to purchase meat here are a few websites:

Tennessee Dept. of Agriculture

USDA Goat Meat 

GoatMeats.com