Goat Recipes

 
 

Soutzoukakia (Shared from the Culinary Odessey, LLC)

Serves : 4 people, makes 20-25 pieces meatballs)

Prep Time: 30 min

Cooking Time: 30 min

Ingredients

  • 1 pound lean ground goat meat

  • 1 pound lean ground pork

  • 1 /2 cup bread crumbs

  • 1 tsp freshly ground pepper

  • 1 tsp cumin

  • 1 tsp salt

  • 2 cloves garlic, crushed

  • 1/4 tsp cinnamon

  • 1/4 cup water

  • 1/2 cup butter

  • See below for sauce

Directions

  1. Combine all ingredients, except butter, in a large work bowl. Mix thoroughly until well combined and the mixture looks homogeneous. Shape the meatballs into olbong pieces ( ideal size is 2.4 oz if you’re a detailed person) .

  2. Melt butter in a skillet and brown the Soutzoukakia meatballs on all sides.

  3. Pour sauce over meatballs and pan drippings.

  4. Simmer for 25-30 min and serve with rice.

 

Directions:

  1. After the meatballs are cooked, combine all sauce ingredients in a saucepan.

  2. Bring to a boil.

  3. Reduce heat and simmer about. 15-20 min. The sauce should thicken a little.

  4. Add to cooked meatballs as above instructions.

Sauce -Ingredients

  1. 2 cups of tomato sauce

  2. 1/2 cup of water

  3. 1 large bay. leaf

  4. 2 cloves of garlic, minced

  5. 1/4 cup of dry red wine

 

Vietnamese Stuffed Pumpkin Flowers

Serves : 4 people, 5 flowers per person

Prep Time: 30 min

Cooking Time: 10 min

Ingredients:

Batter:

1 cup of all-purpose flower

1 tsp baking powder

1 tsp kosher salt

1/2 tsp black pepper

1 cup cold water.

Stuffing:

  • 1 pound ground goat meat

  • 4 cloves garlic, minced

  • 1 tsp sugar

  • 1/2 black pepper

  • 2 tsp fish sauce

  • 1 egg yolk

  • 20 pumpkin or squash flowers

Instructions:

  1. Prep the flowers by cutting off the stem end and removing the stamen or pistil.

  2. Combine the stuffing ingredients, except for the flowers, in a mixing bowl.

  3. Stuff the cut end of the flower with 1 tsp of the goat meat stuffing. Don’t overstuff or it won’t work. The petals will naturally seal at the end.

  4. to make the batter, whisk the flour, baking powder, salt and pepper.

  5. Add 3/4 cup of cold water and try to make the batter the consistency of heavy cream.

  6. Add water as needed and whisk until smooth without lump.

  7. Fill a frying pan with 3/4 inch of your favorite frying oil. Heat to 350F.

  8. Dip the stuffed flower in the batter and fry for 2 min or until golden.

  9. Serve hot and enjoy!

Moroccan Couscous with Goat

Serves : 4 people,

Prep Time: 30 min

Cooking Time: 30 min

Instructions:

  1. Season the meat with salt, pepper, cumin.

  2. Cook the onion under Saute function in your Instant Pot.

  3. Brown the meat on all sides

  4. Add the broth, carrots, squash

  5. select meat function for 30 min.

  6. Open the lid and add the can of drained garbanzo beans. Cook for another 5 min.

  7. cook the couscous while the meat is cooking.

  8. (I prefer to have individual portions of couscous then add the meat and sauce on top)

  9. Serve the meat.

  10. Add mint to your liking.

Ingredients

  • 4 pairs of goat shoulder chops

  • 1/2 lb whole carrots, cut in half and peeled

  • 2 yellow squash, quartered

  • 2 green squash, quartered

  • 1 large onion

  • 2 cups of beef or chicken stock

  • 1 can of garbanzo beans

  • 2 cloves garlic, crushed

  • 1 tsp cumin

  • 1 tsp salt

  • 1 tsp pepper

  • 2 cups of couscous ( cook by instruction on the box)

  • 1 harissa sauce can or tube ( Jay’s or Panasia)

  • mint for garnish

  • You will need a 7 qt Instant pot.