Up until a week ago, I had never eaten goat. Now I think it is delicious. No wonder the rest of the world loves to eat goat meat. North Americans are just beginning to learn about it. The goat used for this fragrant and delicious soup was an in tact male. There is no 'stink' associated with male goats with the meat. I cooked just the meat in salted water first, boiling it all afternoon while I was out doing chores. When I came in, a lovely aroma of something good cooking tempted me. I tasted the meat before the spices and found it mild and quite amazing. Angora goat meat is a delicacy in the middle east, though, and I can now understand why.
Into the soup pot, I put two giant tablespoons, heaped to overflowing, of Indian curry powder, a tablespoon of tumeric, 3 green and 3 black whole cardamom seeds, a heaping tablespoon of garam masala and lots of salt.
The vegetables were one small pumpkin, cut in half inch pieces after removing the seeds and peeling it, 5 extra large whole cloves of garlic, that I just bought at the St. Paul farmer's market, one whole onion sliced, a cup of pot barley, the last five of the garden tomatoes, about six garden carrots and a bunch of celery. I cooked the soup with the spices and vegetable with the lid off, and finally added a can of coconut milk.
One would think with the amount of spices added to the soup, it would be overwhelmed by spice, but it is not. All I can say is that is fantastic! You simply have to try goat! I was planning to offer some for sale, but I am having second thoughts. I think I will just eat it all up myself. Of course, you are invited though. When can I expect you?
Into the soup pot, I put two giant tablespoons, heaped to overflowing, of Indian curry powder, a tablespoon of tumeric, 3 green and 3 black whole cardamom seeds, a heaping tablespoon of garam masala and lots of salt.
The vegetables were one small pumpkin, cut in half inch pieces after removing the seeds and peeling it, 5 extra large whole cloves of garlic, that I just bought at the St. Paul farmer's market, one whole onion sliced, a cup of pot barley, the last five of the garden tomatoes, about six garden carrots and a bunch of celery. I cooked the soup with the spices and vegetable with the lid off, and finally added a can of coconut milk.
One would think with the amount of spices added to the soup, it would be overwhelmed by spice, but it is not. All I can say is that is fantastic! You simply have to try goat! I was planning to offer some for sale, but I am having second thoughts. I think I will just eat it all up myself. Of course, you are invited though. When can I expect you?
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