Monday, February 10, 2014


Before going to bed I had way too much coffee, and consequently last night's sleep images were tactile and delicious. As well as detailed. This often happens; I spend too much time in Marin, and consequently wish to make the most of what remains of the day when I return to civilization.
Which means coffee.

Years ago a friend mentioned that she would like to have a goat ranch. To which my instinctive response was "them's good eating", which was mildly horrifying, as she was thinking of cheese, whereas I was fantasizing about meat.


1½ LBS goat, chunk cut.
1 Onion, finely chopped.
1 Thumblength ginger, minced.
3 Cloves garlic, minced.
3 Large tomatoes; peeled, seeded, chopped.
3 TBS curry powder.
6 Whole green chilies; Serrano or jalapeno.
6 Green cardamom pods.
2 Whole cloves.
2 Bay leaves.
½ Cup coconut milk.
1½ Cup water or beer.
½ Tsp. sugar.
½ Tsp. garam masala.
Salt, pepper, oil.

Salt and pepper the meat.

Gild the onion in the pan with plenty oil, add the ginger and garlic halfway through, and add the sugar, which will facilitate browning.
Add the curry powder, cardamom pods, and whole cloves, stir to blend; add the meat, stir to coat. When the meat colours, but before the curry powder scorches, add the tomatoes. Mix.
Pour the liquids in, and add the whole chilies to float on top; their presence will contribute fragrance, but scant heat if left whole. Add the bay leaves. Raise to boil, turn low and simmer for two hours.
Add the garam masala and cook a few minutes longer.
Garnish with chopped cilantro.
Serve with rice.


One onion, chopped.
3 Cups rice; rinsed, drained, aired.
3 Cloves garlic, minced.
A little fresh ginger, ditto.
3 Bay leaves.
1½ Cups coconut milk.
1½ Cups chicken stock.
1½ Cups water.
Pinch salt.

Gild the onions in oil. When starting to brown, stir in the rice and garlic. Cook thus till the fragrance of the garlic is very noticeable. Add the ginger, stir briefly, then add the liquids and the bay leaves, plus the salt. Bring to a simmer, turn heat low and cover. Cook for fifteen to twenty minutes.
Let it rest, covered, for about ten to fifteen minutes.
Fluff it up, and squeeze some lime juice over it.

Indians will object to both of these recipes, because their equivalents are not prepared in this fashion. They'll especially quibble as regards the use of curry powder. No real cook employs such a thing, ALL spices are measured and prepared fresh and individually for each dish!

It is worth while keeping a small supply of curry powder on hand at all times, for when you need to wing it.


3½ Tsp. ground coriander.
1½ Tsp. (½ TBS) turmeric.
1½ Tsp. (½ TBS) ground cumin.
1 Tsp. cayenne.
½ Tsp. ground black pepper.
½ Tsp. dry ginger.
½ Tsp. cinnamon powder.

Mix, and use as necessary. This equals the three tablespoons needed for the goat curry.

Finding goat is an issue. They're rare in San Francisco now, but the meat used to be available in my neighborhood, when there was still a Halal butcher shop on Polk Street. The big bearded Yemeni gentleman who hacked the flesh closed when he realized that his Arab customers weren't very finicky, and his Caucasian customers were predominantly Wasps who didn't know anything about cooking at all.

Did he have pizza, they wished to know, or fusion wraps?

I suspect that I was his major customer for goat.
The meat is denser than lamb, more intense.
Goats are huggable, and delicious.

Goat curry powder can also be used for pork.

NOTE: Readers may contact me directly:

All correspondence will be kept in confidence.

1 comment:

Anonymous said...

More compelling reasons to serve goat.

Noor Hussain (75) is now in trial in New York for beating his wife to death because she cooked him lentils for dinner instead of goat.

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