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Home Mediterranean California Farm Boer Goat Stew with Red Lentils

California Farm Boer Goat Stew with Red Lentils

Name: How to cook California Farm Boer Goat Stew with Red Lentils - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people 4 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Boer Goat Stew with Red Lentils

We kept seven female Boer Goats as lawnmowers, and butchered one a year. Goats were the ultimate escape artists, my dog could not herd them like he can with sheep. We then switched from Boer goats to Dorper sheep for weed control and for meat.

Ingredient

Food ration :

2 people 4 dinners

Cooking time :

5 hours

1 pound

large goat neck bones, at least 1” thick, 1” cubes

1 cup

red onions, chopped

Tsp

Cardamom

Tsp

Cloves

thumb of fresh Ginger, minced

1 leaf

Bay, crushed

Tsp

Coriander

Tsp

Turmeric

Tsp

Cumin

, 2, 3, or 4 Dry kashmiri peppers: 1 for mild, 4 for hot, crushed

1/2

elephant garlic bulb, minced

1 Tbs

ghee if meat is very lean

2 cups

water

1 cup

dry red lentils, rinsed well

1 cup

dry garbanzo beans, soaked overnight

1 cup

scrubbed unpeeled winter carrot, chopped

1 cup

Roma tomatoes, chopped

1 Tsp

Garam masala spice

1 Cup

dry white basmati rice

Cooking instructions

* Step 1

Make goat confit, which is stewing meats and bones without water, broth, fats or oils with lots of herbs and spices. Chunk the meat, carmelize the onions, the garlic, the ginger, the peppers with all the spices except the garam marsala in the cast iron dutch oven with the lid on, low flame, the meat will release its own cooking juices, simmer 4 hours.

* Step 2

Soak 1 cup of dry garbanzo beans overnight. Simmer garbanzo beans till soft, drain, set aside.

* Step 3

After 4 hours, in a separate sauce pan, boil chopped tomatoes, carrot, red lentils, and garam masala, cover with pint of water, stir and cook half an hour till soft.

* Step 4

Start cooking the rice. While the rice gets ready, pull the meat off the bones with your fingers, that is how tender the meat will be. Add the spiced meat to the lentil and vegetable mix, stir, simmer 30 minutes. Taste, then add garbanzo beans to taste, simmer 10 more minutes. The more garbanzo beans you add, the milder the stew gets.

* Step 5

Bring 2 cups of water to a boil in cast iron sauce pan with lid, add cup of basmati rice, bring to boil, rest one hour with lid on. Mix spicy goat stew with the creamy red lentils, garbanzo, carrot and tomato blend. Serve on bed of basmati rice. Sprinkle with fresh cilantro leaves. Enjoy.