Cooking goat or lamb has always been daunting for me. While I love the eat the gamey protein, it is still a foreign ingredient in my kitchen. This stew recipe, adapted for a slow cooker from allrecipes was a great first step into cooking goat with minimal risk of screwing it up. Also, it’s delicious.

Irish Goat Stew

2014-06-26 18:50:06

Serves 8

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Prep Time

30 min

Cook Time

4 hr

Total Time

4 hr 30 min

Prep Time

30 min

Cook Time

4 hr

Total Time

4 hr 30 min

Ingredients

1. 1 pack of bacon (~1lb)
2. 3lbs of goat belly (shoulder cut will also work, belly makes the stew very fatty)
3. 4 medium potatoes, diced
4. 2 onions, cubed
5. 1 onion, minced
6. 3 carrots, diced
7. 1/2 cup of all-purpose flour
8. 3 gloves of garlic, minced
9. 1/2 tsp salt
10. 1/2 tsp black pepper
11. 1 tsp thyme
12. 2 bay leaves
13. 2 tsp white sugar
14. 4 cups of beef broth
15. 1 cup of white wine
16. 1/2 cup of water (if needed)

Instructions

1. Cut up the bacon and cook in a pan until crispy, set the bacon aside and leave the oil in the pan.
2. Place your goat pieces in a large bowl, add in the flour, salt and pepper and coat each piece evenly. Once coated, brown the goat in the bacon oil until the outside is crispy and set aside.
3. In the same pan, sautee the minced garlic and onions until the onions soften. Deglaze the pan with water and transfer all the drippings to your slow cooker.
4. Add the browned goat pieces, cooked bacon and beef stock to the slow cooker and set on high for 2 hours.
5. After the 2 hours, add in the wine, thyme, bay leaves, diced onions, carrots and potatoes and set to high for another 2 hours.

Adapted from allrecipes.com

Adapted from allrecipes.com

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble ingredients

Bacon and goat pieces cut into pieces by the butcher

Chop up the bacon

Cook the bacon and set aside, saving the fat

Bacon, diced potatoes and onions

Flour the goat

Brown each goat piece

And set aside

Saute the minced garlic and onions, add the bacon, goat and broth to the slow cooker, cook on high for 2 hours before adding the remaining ingredients

Adding the final ingredients, cook on high for another 2 hours

Located on the first floor of an industrial like building in Richmond Hill, Green Lemon Grass is one of those restaurants that you’ll only find by word of mouth. The building has sign naming it “Richlane Mall” and the first floor is occupied with restaurants that are a step above food court with private dining areas and store fronts.

This was my second visit to Lemon Grass and the food is consistent. The BF and I split a small House Special Pho and a Curry Goat Brisket Roti. While ordering the pho the server asked if we’d like our bean sprouts cooked or raw, which was nice to have a choice. The pho arrived piping hot with the rare beef still pink and fresh. A minute in the broth and the beef was perfect. Toppings also included tripe, beef balls and tendon. The broth itself was tasty but not as savoury and a bit flat compared to Pho Dau Bo’s. I was still pretty full from a late lunch that day so only had a few bites of the curry. What I did taste was rich with just a touch of spice. The curry also wasn’t overly salty and the roti held up to generous scoops of sauce. The goat brisket was lean and tender. There is a reason we keep ordering this dish. I might be in the minority but I loved that they had potatoes in the curry. My taste buds enjoy a good piece of curried potato or carrot as much as any protein. I was expecting to be thirsty after the meal and was pleasantly surprised.

Service was minimal since we knew what we wanted to order. Our food arrived hot from the kitchen, pho first, followed with the bowl of curry and plate of roti. Utensils, sauces and small rice bowls are set up on each table so you’re pretty self-sufficient once the food arrives. I asked for an empty bigger bowl to split the pho and that was provided. Note that there is an additional charge of $0.50 per take out container.