Goats, which offer high quality protein and are low in saturated fats, are now growing in importance in beef-happy North America, Australia, and Europe, as growing interest in ethnic foods, along with concern about cholesterol, gain fans for this slightly tougher but well-flavored alternative.
If you’re interested in preparing a goat, here’s my version of a lovely dish I found in many places in Central Mexico. This recipe is an easy introduction to preparing kid, as it does not require specialized equipment. The taste of baby goat is somewhere between lamb and veal, and is perfectly suited to the big, flavorful sauce in this dish.
Cabrito Asado
(Oven-Roasted Young Goat)
1/2 baby goat, cut into parts (4 large parts—legs, side, breast)
salt and freshly ground black pepper
1 Tbs. oregano
1/3 cup light olive oil
1 large onion, coarsely chopped
2 medium green peppers, seeded and coarsely chopped
2 jalapeño chilies, seeded, deveined, and chopped (optional)
1 tsp. ground cumin
1 tsp. freshly ground black pepper
3 cloves garlic, minced
4 cups of canned, peeled Italian tomatoes with juice (approximately 2-1/2 cans, 14.5 oz. each)
salt and pepper to taste Continue reading