Having the ability to access fresh and tasty ingredients is truly a blessing. Working directly with farmers and food producers throughout the state provides me with an opportunity to connect more deeply to the ingredients I get to work with throughout the year. My monthly pop-up series, which started in May of 2018, has been a great platform to highlight the many ingredients offered at the United Farmer’s Market in Belfast. One of those farms is Abraham’s Goat Farm & Creamery, which as the name suggests, offers goat meat and a variety of goat cheeses.
For my last dinner, I picked up a whole carcass of goat and broke it down to make a delicious ragu that was served over homemade fettuccine. With plenty of meat left to process, I decided to make a coconut curry, utilizing several spices from the pantry. The end results were fantastic, with a sweet and spicy undertone to compliment the mild flavored meat.
Turmeric & Coconut Goat Curry
1 tablespoon rendered lard, ghee, or coconut oil
2 pounds goat, (hind leg or shoulder), cut into 1 large chunks
1 large onion, roughly chopped
4 garlic cloves, minced
1-inch piece ginger, peeled, and minced
1 dried red chili
2 teaspoons ground turmeric
1 teaspoon ground coriander seed
1/2 teaspoons freshly cracked black pepper
sea salt to taste
a splash of apple cider vinegar or lime juice
Heat a large Dutch oven over medium-high heat.
Melt down the fat then add the goat in one layer.
Brown the meat on all sides then stir in the onions, garlic, and ginger. Cook until the onions soften and the garlic and ginger are quite fragrant before adding the spices. Stir well to incorporate then pour in the two cans of coconut milk.
Bring the liquid to a simmer then partially cover, reduce heat, and simmer for about 45 minutes, or until the meat is tender.
Season to taste with sea salt then finish with the vinegar.
Serve over rice, mashed squash, swat potatoes with a sprinkle of freshly chopped cilantro