Animal protein staples in America have traditionally been beef, pork and poultry.
Now there is another.
American consumers are warming up to goat meat, a healthy protein choice that 75 percent of the rest of the world has been enjoying for a very long time.
Goat meat is leaner than beef with just as many grams of protein per serving, and actually lower in saturated fat than chicken. Goat meat also has more iron per serving than beef, pork, lamb or chicken.
“Consuming goat meat hasn’t been part of our culture, but it’s popularity is rising as people search for healthy, lean, hormone-free sources of protein,” said Lindsey Stevenson, nutrition and health specialist for University of Missouri Extension.
Goat farming in the United States is subject to USDA regulations and inspections. No hormones are allowed in production practices and antibiotics must be used within federal guidelines.
“Look for goat meat sold at traditional grocers or specialty markets. Goat meat can also be ordered online,” Stevenson said.
GOAT CURRY
Ingredients
Marinade:
1/2 cup low-sodium soy sauce
1/4 cup curry powder
1/4 cup chopped garlic
2 tablespoons chopped fresh basil
1 tablespoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 pounds goat meat, cut into 2-inch chunks
Curry:
1/2 cup canola or vegetable oil
4 cups unsweetened coconut milk
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped carrots
1/4 cup chopped green onion
4 bay leaves
Brown rice and peas, for serving
Directions
• For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
• For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
• Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
• Serve with rice and peas.