LAMB & GOAT RECIPES
Whilst not the most commonly used ingredients in Mexican cuisine, these recipes for lamb & goat dishes will show you not to count them out:
Lamb & Goat Recipes
Goat Stew
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
The main difference between Goat's meat and Lamb's meat is the fat content. Goat has less fat, meaning it is a leaner meat. This makes it an ideal meat to be slow cooked.Ingredients
- 5 guajillo chillies, dry roasted
- 3 ancho chillies, dry roasted
- ¼ onion, sliced and dry roasted
- 2 cloves garlic, dry roasted
- 1 tbsp apple cider vinegar
- ½ bay leaf
- 1 clove, dry roasted
- ½ pinch cumin seeds, dry roasted
- 4 black peppercorns, dry roasted
- 1 tsp dried oregano
- 1 goat leg
- Toes of 6 prepared chicken feet
- 1 litre beef stock or pulque
- Masa dough
- 130g peas
- Beans, to serve
- Coarse salt
Recipe
- Put the chillies in a bowl, add enough hot water to cover and soak for 15 minutes. Drain.
- Put the chillies in a blender, add the onion, garlic, vinegar, bay leaf, clove, cumin seeds, peppercorns, oregano, and a pinch of salt; then process until smooth. Pass the mixture through a strainer into a bowl.
- Put the meat into a dish, add the chilli and spice mixture, and turn the meat to coat. Refrigerate and marinate for 4 hours.
- Arrange the chicken toes in the bottom of a large flameproof dish and add the meat mixture and stock. Cover with a lid and seal the edge with the dough.
- Cook over medium heat for about 2 hours. Unseal the pan, add in the peas, and cook for 2 minutes.
- Transfer the meat and sauce to a serving dish. Serve immediately with any type of bean dish.
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