Member Login

Lost your password?

Registration is closed

Sorry, you are not allowed to register by yourself on this site!


Archive for the ‘Soup’ Category

Goat & Vegetable Soup

Tuesday, August 24th, 2010



Don’t be afraid.


Cooking goat sounds scary I know.


But really it’s no different than lamb or beef. The flavour is very much like a cross between beef and lamb and it is excellent for casseroles, soups and curries. One of our favourite curries is a Nepalese Goat Curry, recipe to come soon.


For this soup you will need goat curry meat, which is funny because I don’t actually use it for Curry as the bones are such a pain to eat with. But goat curry meat (which is diced goat on the bone) is perfect for soup. The other thing I love about goat curry is it’s extremely affordable. I got a kilo for $6.99 from my butcher.



Goat & Vegetable Soup


Ingredients:

1 kg Goat Curry Pieces (on the bone)

2 Litres Beef Stock

1 Large Onion Diced

2 Large Carrots finely diced

2 Medium Potatoes finely Diced

Seasoning


Method:


Place the goat pieces into a baking pan that has been lightly sprayed with olive oil. Roast in a 250C oven for about 15 minutes or until golden. Heat up your stock, now I make my own stock and freeze it but store bought is fine. Transfer the goat pieces to the pot with the stock and simmer on a very low heat for 2-3 hours. You will need to top the soup up with water to make sure the bones are covered. Once the meat is tender enough that it falls off the bone strain the soup and reserve the meat and bones.  Gently remove the meat from the bones and fork to flake the meat if needed. Taste and season the broth. Put the broth back on the stove and add your diced vegetables (for flavour and colour you can saute the onion if you desire). Add the meat back to the broth and cook for another 30 minutes or until the vegetables are soft. Feel free to skim the fat off the soup at any time. Serve with warm crusty bread on a cold winters night. For this recipe I made 2 Rosemary, Sea Salt & Garlic Oil Focaccia loaves and it went together perfectly.


***Note*** When I make my stock I roast onion, garlic, carrot, celery with some bones and then boil with some herbs for about 3-4 hours. Homemade stock done this way will give a more intense flavour to the soup. If you are worried about the flavour lacking in a bought stock you can add roasted garlic, a bay leaf and a sprig of thyme to the first boil of the goat pieces. Please remember to discard  the herbs when separating the meat from the bones.



Related Posts with Thumbnails