Another thanks to Grandma Bille and Auntie Helen for this next recipe. This goat stew was made possible by our Greek family and the Barajas farm. Thanks to the goat that gave his life at the farm. Unlike my family and I, who continuously struggle to make the cooked goat flavorful and tender, Grandma Bille has mastered it. The recipe is simple, but just takes time to stew. After the stew is complete, the goat tastes almost exactly like lamb in flavor and texture. The trick with goat is that if not cooked right, the meat can become stringy and taste gamey. This recipe takes all the guessing out of cooking goat. We had the meal with orzo cooked in the same goat stew, and ate it with a side of homemade bread, real feta, and red wine. One cannot ask for more from a Greek meal. Ευχαριστώ Grandma Billie and Auntie Helen! (Thank you)
If you were wondering if goat, or kid (goat less than a year old), is good for you, it is! It’s not only healthier than all other red meat including lamb, beef, and pork, but better than chicken! Just 3 oz. of goat has 1/3 of the fat compared to chicken, and is lower in saturated fat, cholesterol, and calories than chicken, according the USDA, 2001, retreived by GreenDay Farms. So, I think its worth a try. Goat is becoming the new red meat for Americans. But, it is the probably the most eaten meat by the rest of the world, except here. So, as America continues to diversify its lands, with more ethnic groups making home here, there will be a higher demand for goat. Goat is especially important for ethnic religious holidays and celebrations. A goat farmer in Southern Florida noticed that goat is most popular among Greek, Jewish, Latino, Caribbean, and Arab communities. So let’s join the rest of the world and chow down.
Generous amount of olive oil, few tablespoons
1/2 grated red or yellow onion
about 2-3 lbs goat with bone
3/4 of a 1 lb box or orzo (eyeball it)
1 small can tomato sauce (Hunt’s) or fresh tomato
Cups of water
Salt and pepper
1. Heat olive oil in large pot. When hot, saute onions in olive oil for a few minutes.
2. Wash goat, season with salt & pepper. Then, place goat in pan with onions. Make sure all goats are in contact with the pan, no overlapping.
3. Brown pieces, about 30 minutes until all sides are brown.
4. Then, add tomato sauce or fresh tomato, and also about 1 cup water. Simmer with lid on for about 1 hour.
5. After 1 hour of simmering, take out goat pieces and place them in a casserole dish and cover.
6. Add about 3 cups water to pot and let boil.
7. When boiling, add orzo and stir. Then, cover with lid and let simmer. If its too thick after 10 minutes, then add a little more water.