Featured at Douglas High School (Box Elder) Meat Goat Presentation, Jan. 2018. By Chef MJ Adams.

Serves: 4 people

Ingredients:

  • 1 pound ground goat meat
  • 1 medium Spanish onion, finely chopped
  • 1 15 oz. can coconut milk
  • 1 15 oz. can diced tomatoes
  • 1 15 oz can *chickpeas (garbanzo), drained and rinsed or freshly cooked chickpeas
  • 3 tablespoons good *curry powder
  • 1/2 teaspoons chili powder
  • 1 teaspoon of Turmeric 2 teaspoons salt, more possibly after cooking.
  • 2 tablespoons *ghee (butter that has the fat taken out, this allows to cook on high heat without burning the butter. Sold in most grocery stores now and is in specialty or health food stores)
  • 4 tablespoons chopped cilantro
  • 4 tablespoons chopped scallions, sliced at a diagonal, thinly
  • Cooked rice or pita bread, to serve with the chili.

Directions:

Brown the goat meat in a heavy skillet. Remove the meat and set aside. Heat the ghee in a dutch oven over medium heat. Add the onions and sauté until soft, about 7-9 minutes. Add in the curry paste and chili powder. Add in another Tablespoon of Ghee if too try. Cook for a few minutes. Raise the heat to medium-high. Add the cooked goat meat, diced tomatoes, coconut milk, chickpeas, turmeric and salt to the mixture. Stir well to combine. Bring to a boil then reduce to a simmer. Simmer for 45 minutes uncovered, stirring every once in a while. At the end, check to see if you need to add a little more salt. Once the 45 minutes is up, remove the chili from the heat and stir in the cilantro and scallions. Taste and adjust the seasonings as needed. Serve over basmati rice along with nan or pita bread. Place a a large dollop of raita a top each serving. The chili is even better the next day.

 

Cucumber Raita (This is best made the day of so the cucumbers don’t get soft)

Ingredients:

  • 1 1/2 cups of thick, Greek-style yogurt
  • 1 medium cucumber, peeled, seeded, and finely diced
  • 2 teaspoons lemon juice salt & pepper to taste

Directions:

Using a fork, mix together all of the ingredients in a medium bowl. Let sit for at least 2 hours in the refrigerator while the chili cooks. 

Notes:

  • You can use fresh garbanzo-chick peas. Just cook the day before. Fresh chickpeas do add that special touch.
  • I usually buy curry powder when abroad or in a big city. I have a Keralan Curry that I bought in London or in NYC their is a great spice market in Chelsea. Health food stores usually carry organic curry powder. The few extra dollars is worth it.
  • Ghee. You could substitute olive or grape seed oil. Indian food uses ghee so I like to cook with it. It is great for sautéing chicken breasts. Because the fat has been removed it doesn’t pop or spit. Butter Fat has water which most butters are full of water.