Goat chili with red lentils
Goat meat is very lean, so if you are considering reducing red meat from your diet, it is a good option.
You will have a bowl of this chili made with goat meat, and you will not get the usual feeling of heaviness that comes from eating fatty meat.
This chili is light. It contains orange lentils for an extra boost of protein and iron.
Goat meat has only 2 g of fat per 100 g. serving as opposed to 4 and 5 g for lean beef or pork.
Goat meat has more than double the amount of iron as its beef equivalent.
You can find goat meat at some butcher shops, Hispanic markets or Middle-Eastern markets.
INGREDIENTS:
- 1 1/2 pounds of goat meat
- 1 large onion
- 1 cup of orange lentils
- 1/4 cup of tomato paste
- 3 tomatoes
- 1 tablespoon of red pepper paste (optional)
- 1 tablespoon of cumin
- 1 tablespoon of paprika or chile powder
- salt and pepper to taste
- 3 cloves of garlic, mashed in a mortar with a dash of salt
- a sprig of parsley, a bay leaf, a pinch of thyme
- olive oil, as needed
METHOD:
- Brown the meat with a dab of olive oil until browned. Remove from the pot. Chop the onion and add to the pot, add the spices and stir-fry a few minutes; add the tomatoes and tomato paste and red pepper paste if using. Add 4 cups of water, transfer the meat back into the pot and simmer for two hours on low till the meat is tender. Thirty minutes before the end, drop the orange lentils and let them cook in the chili broth till tender. Serve warm.
Comments
23 Comments • Comments Feed
Kristen says:
So beautiful! I love the vibrant color. I’ve never had goat before but it is becoming available in my area. I’m excited to try it now 🙂 Thanks!
On May 31, 2011 at 7:37 pm
Claudia says:
I actually have been looking for a source for goat meat for quite a while. It is an Italian love but apparently not a Midwestern American one. I love the idea with colorful lentils and a lighter chili.
On May 31, 2011 at 8:50 pm
Rosa says:
Fabulous! I really have to start cooking with goat… I bet this dish is very fragrant.
Cheers,
Rosa
On May 31, 2011 at 11:26 pm
Priya says:
Omg, just mouthwatering here,wonderful dish..
On June 1, 2011 at 1:14 am
Sutapa says:
Your recipe looks so spicy and mouthwatering! We in eastern part of India mainly eat goat meat and its very delicious, I will definitely give it a try and I know it will be fabulous!
On June 1, 2011 at 5:13 am
Nuts about food says:
I have never had goat meat in chili but love ovine and caprine meats. Very interesting take, and I am sure the goat meat gets very tender cooked this way.
On June 1, 2011 at 5:30 am
Steve @ HPD says:
Are you stalking me? Because it seems every time I’ve noticed something new at our Hispanic market, you write about it the next day!!
Love lentils in just about any chili.
Cheers!
On June 1, 2011 at 5:57 am
Heavenly Housewife says:
I happen to love goat. The secret is long slow cooking. Great dish.
*kisses* HH
On June 1, 2011 at 10:54 am
sensiblecooking says:
Goat chili yes please. I am more used to goat as a red meat source. And i find it more flavorful and less fatty then lamb so I am sure this chili will be out of this world.
On June 1, 2011 at 4:08 pm
Leigh says:
You’ve inspired me to try something new…again! Thanks for a very informative post and what looks like a delicious recipe!
On June 1, 2011 at 4:10 pm
T.W. Barritt says:
I have never cooked with goat meat, but there is a wonderful restaurant in Chicago called “The Girl and the Goat” – most of the meat is goat, and it is amazing!
On June 1, 2011 at 5:41 pm
Tim Vidra says:
Why did I look at this? It’s like going to the market hungry. I so want to try this!
E.A.T.
On June 1, 2011 at 7:06 pm
Scienter says:
I’ve tried roasted goat twice and loved it both times. This chili looks fantastic! There are 2 Middle Eastern markets near me, I need to check if they sell goat, I’d love to make this!
On June 1, 2011 at 8:29 pm
5 Star Foodie says:
A wonderful chili with goat meat and orange lentils, would love to try this!
On June 1, 2011 at 8:36 pm
Jamie says:
Wow does this look good! I guess I could use lamb here since I have yet to see goat meat at my market. But how scrumptious! I haven’t been in the mood to cook a proper meal for a while and this may have done the trick!
On June 2, 2011 at 5:57 am
Caffettiera says:
In some parts of Italy a lot of goat is eaten, although the recipe is quite different: basically, it is cooked for days, literally.
On June 2, 2011 at 4:02 pm
Krista says:
I’m so excited about this recipe, Joumana. 🙂 My Aussie friends LOVE goat meat and are always looking for new recipes. I shared this with them and can’t wait to try it. 🙂
On June 3, 2011 at 4:22 pm
Foodycat says:
Yum! I haven’t had goat in a while – must get some more and make this!
On June 5, 2011 at 8:48 am
Magic of Spice says:
I don’t eat meat but this has some very beautiful flavors…my family does eat meat a few times a month so I am sure they would enjoy 🙂
On June 6, 2011 at 12:54 pm
domi says:
Il y a tout dans ce plat super envoûtant qui exhale de senteurs délicieuses qui attireront tous les gourmands à ta table. Tout à fait le genre de plat que j’aime
On June 7, 2011 at 8:16 pm
Krista says:
Thought you’d like to know that my first meal in Australia was this goat chili of yours. 🙂 It was absolutely delicious, made by a dear friend of mine. 🙂
On October 17, 2011 at 5:57 am
domi says:
Une recette comme je les aime, j’en ai presque les senteurs et saveurs dans ma tête.
On October 19, 2011 at 11:19 am