Moroccan Goat Curry & Cauliflower Rice (Paleo)

I owe this post to this AMAZING blog: The Domestic Man

I think goat is an under-utilized meat. I went for years having never tried it, purely because my ex-boyfriend loved goats, and so never, ever, wanted me to try eating one.

Can you say, “RED FLAG!?” Anyway!

Thankfully, he’s long gone, and this wonderful, delicious meat has made its way into my life, and into my heart.

I can get goat quite readily and cheaply from my local butcher (Grey Lynn Butcher, Auckland NZ). I know I harp on about this place, but it’s genuinely amazing, and the customer service they offer is astounding. They are more than happy to provide you with any cut of meat you may want, and will even offer you suggestions on best methods of preparation.

And that’s the key with goat – long and slow does the trick.

Goat is a great source of protein (even better than beef at nearly 30 g per 100 g serve), and is quite lean. It also works phenomenally in curries. All of the investment in this dish is upfront. Once it’s in the slow-cooker, you can just walk away, and return to a delicious, melt-in-the-mouth, lip-smackingly good dinner.

This post will be a little longer than usual – but stick with me! It’s worth the wait. As usual, I have tweaked the original slightly, so be sure to check it out too (and buy his cookbook while you’re at it – it looks like an absolute must-have!)

Curry Ingredients:

2 tbsp coconut oil
1.5 kg goat leg
1 onion, chopped
2 cloves garlic, chopped
1 tsp salt, more to taste
1 tsp turmeric
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp ground fenugreek (I used fenugreek seeds and ground them with a mortar and pestle)
1/2 tsp kashmiri chili, or cayenne pepper
1/2 tsp black pepper
1/4 tsp ground cloves (I used whole cloves, and ground them with the fenugreek seeds)
1 pinch (10 strands) saffron
2 cups chicken broth (homemade is best)
3 bay leaves
1 tsp cardamom seeds, ground in the mortar and pestle with the cloves and fenugreek)
1 cinnamon stick

Cauliflower Rice Ingredients:

1 head of cauliflower
2 tbsp butter, ghee, or coconut oil
Salt and pepper to taste

Curry Directions:

1. Add any whole spices you may have to your mortar and pestle, and grind away until the spices are finely ground. Add the remaining spices, excluding the bay leaves, and cinnamon stick. Mix thoroughly, and set aside.

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2. Heat the coconut oil on medium heat. Once shimmering, add the goat leg, and sear both sides until golden brown – about 3 minutes each side. Place goat into the bottom of the slow cooker, and turn the heat on your pan down to low.

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3. Add chopped onions to pan, stirring until fragrant. Once fragrant, add garlic, and continue stirring until the aromatics are lightly golden brown.

4. Add the spices from your mortar to the aromatic mixture, and cook until the spices start to smell toasted – about a minute or two. Once cooked, spoon into the crock pot with your goat.

5. Pour the chicken stock over the goat leg, add the bay leaves and cinnamon stick, and give your ingredients a stir.

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6. Set the slow cooker to high, place the lid on, and simply walk away. This will need to cook for about 5 hours to be melt-in-your-mouth tender, but mine cooked for about 8 hours.

You want to start making your cauliflower rice about 30-45 minutes before you want to eat.

7. Once done, pull the meat from the bones, and shred the meat through the broth. Remove the bones.

8. Serve over cauliflower rice, and garnish with fresh coriander.

Cauliflower Rice Directions:

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1. Grate the head of cauliflower with a cheese grater, or use a food processor to produce a ‘rice.’

2. Heat your chosen fat in a pan, and add the cauliflower.

3. Fry the cauliflower until it begins to brown, stirring often. Remove from heat, and add salt and pepper.

Bon appetit!

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