Goat meat or goat’s meat is the meat of the domestic goat. The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto, cabrito or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, “mutton” is used for both goat and lamb meat
INGREDIENTS
2 tablespoons sambal oelek
2 shallots, peeled and halved
6 cloves garlic, peeled
1 (2 inch) piece ginger, peeled and sliced
1/4 cup cilantro stems, chopped
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder
1 tablespoon vegetable or canola oil
2 (14 ounce) cans unsweetened coconut milk
2 cups chicken broth
1 tablespoon fish sauce
1 tablespoon light brown sugar
Kosher salt
Spicy Lamb (recipe below)
2 (3 ounce) packages instant ramen noodles, flavor packets discarded*
2 eggs
1 bunch scallions, very thinly sliced
1 lime, sliced into wedges
Cilantro, for garnish
FOR THE SPICY LAMB
1 tablespoon vegetable or canola oil
1 pound American ground lamb
2-3 teaspoons sambal oelek, depending upon how spicy you’d like
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder
Kosher salt
DIRECTIONS
Puree sambal oelek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons water in a food processor until a smooth-ish paste forms.
Heat oil in a large pot over medium heat. Add the above paste and cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes. Pour soup through a fine mesh strainer and discard solids. Return soup to the pot and keep hot.
Meanwhile, cook eggs: bring water to boil in a medium saucepan. Lower heat to a rapid “hard simmer”. Carefully lower eggs into water and cook for exactly 6 1/2 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel and slice in half.
Meanwhile, cook spicy lamb: heat oil in a large skillet over medium-high heat. Add lamb and season with Kosher salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6 minutes. Stir in sambal oelek, garlic powder, and ginger powder and cook for 1 more minute. Remove from heat and set aside until soup is done.
Cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).
Divide broth between bowls. Add ramen noodles, spicy lamb, scallions, and garnish with cilantro. Serve with lime wedges. Devour immediately.
NOTES
*You can also feel free to use another type of noodle-like thicker stir fry rice noodles or even spaghetti!
**If you have extra soup and lamb leftover, refrigerate and reheat for a future meal!
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INGREDIENTS
DIRECTIONS
The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Place ½ clove of garlic inside each puncture. Cover and refrigerate the leg overnight.
Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the remaining 1 tbsp salt, oregano, rosemary, and ½ tsp black pepper.
Toss together the potatoes, lemons, shallots, 2 tbsp extra virgin olive oil, and ⅔ of the spice mixture in a large roasting pan.
Rub the leg of lamb with the remaining spice mixture, and place it on top of the veggies in the pan. Pour the vegetable stock, lemon juice, and white wine into the bottom of the pan.
Place in the oven and roast until the internal temperature of the lamb leg reaches 140 degrees F, about 90 minutes, using a metal ladle to spoon the pan juices over the vegetables every 30 minutes.
Remove and allow to rest for 10 minutes before carving + serving.
INGREDIENTS
DIRECTIONS
Preheat the oven to 350F.
Heat a large pot over medium heat, and add the lamb. Cook, stirring, until evenly browned, 3 to 5 minutes. Pour off some fat, if desired. Add the butter, the onion, tomato paste, pancetta, mushrooms, garlic, rosemary, and spices, and cook until the onions are soft, and the flavors have melded, 5 to 7 minutes. Deglaze the pot with the port, scraping any browned bits from the bottom of the pot. Sprinkle in the cornstarch, and pour in the broth. Stir, and simmer until thickened. Remove and discard the bay leaf, and allow it to cool slightly. Note: USDA recommends ground lamb be cooked to an internal temp of 160 degrees.
Brush a 9 -inch pie dish with olive oil, and layer sheets of phyllo pastry in the dish, turning it as you go, and brushing each sheet with olive oil until the phyllo has covered the entire dish. (Olive oil spray is great for this!) Pour in the lamb filling, and bring the overlap up, scrunching it around the edges. Brush the phyllo with olive oil, and bake until golden brown, 25 to 30 minutes. Serve warm with your favorite sides!
Recipe by “Homemade”
Prep Time: 25 min-Cook Time 20 min-Total Time 45 min-Servings 4
Ingredients
For the Lamb:
● 1 lb American lamb stew meat, thinly sliced
● 2 tbsp olive oil
● 2 cloves garlic, minced
● 1 tbsp soy sauce
● 1 tbsp balsamic vinegar
● 1 tsp ground cumin
● 1/2 tsp ground cinnamon
● Salt and pepper to taste
For the Salad:
● 6 cups curly kale, stems removed, chopped
● 1 tbsp olive oil
● 1 tbsp lemon juice
● Salt and freshly cracked black pepper to taste
● 1 cup quinoa, cooked and cooled
● 1/2 cup chopped dried dates
● 1/4 cup toasted almonds, roughly chopped
● 1/4 cup shaved pecorino
For the Dressing:
● 1 roasted red pepper
● 2 tablespoons red wine vinegar
● 1 tablespoon lemon juice
● 1 clove garlic, minced
● 1/4 cup extra-virgin olive oil
● Salt and pepper to taste
Directions
1. Marinate the Lamb:
In a bowl, combine the sliced American lamb, olive oil, garlic, soy sauce, balsamic vinegar, cumin, cinnamon, salt, and pepper. Toss well and let it marinate for at least 15 minutes (or up to an hour if you have the time).
2. Make the Dressing:
In a small blender, combine all of the dressing ingredients and blend until smooth. Set aside.
3. Cook the Lamb:
Heat a large skillet over medium-high heat. Once hot, add the marinated lamb in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry the lamb for about 3-4 minutes until browned and cooked through. Remove the lamb from the pan and set aside.
4. Cook the Kale:
In the same skillet, add a tablespoon of olive oil. Add the chopped kale and sauté for about 5 minutes, stirring occasionally, until it’s tender and slightly wilted. Season with salt and a squeeze of lemon juice for brightness.
5. Assemble the Salad:
In a large bowl, toss the cooked quinoa with the kale. Add the lamb, chopped dates, toasted almonds, and shaved pecorino. Drizzle the dressing over the top, and gently toss to combine, ensuring everything is evenly distributed.
6. Serve: Serve warm, with a little extra pecorino on top if desired.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
