Thursday, December 5, 2013

Thursday's Bible Recipe: Savory Chevon Ragout


1 large bag of frozen cubed goat meat
4–5 large garlic cloves, minced
1 cup onions, minced
¾ cup olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
5 large, very ripe tomatoes, finely cut
3 Tbsp. cumin
1 Tbsp. ground coriander
2 tsp. salt
1 tsp. ground black pepper
½–1 cup water
¼ cup flour
juice of one lemon
bed of rice
fresh mint
crumbled goat cheese

Place frozen goat cubes in boiling water and simmer slowly, stirring about every 5 minutes. Cover slightly and continue simmering (about 15 minutes) until meat is very tender and a bit stringy. Discard water and cover. In a large frying pan, combine the garlic and onions and cook at medium heat in olive oil; toss in chopped peppers, cooking slowly until all are tender and lightly browned. Add goat cubes and allow them to cook about 5–10 minutes on low to medium heat, taking care to allow them to brown and pick up the flavor of the garlic-onion-pepper mixture. Next add tomatoes, spices, and water and let cook on low heat for 25–30 minutes, stirring occasionally so that there is no burning. (If there does not seem to be enough liquid in the pan, add another ½ cup water.) As dish thickens, add flour and lemon juice. Serve piping hot over rice, with sprigs of mint and a sprinkling of goat cheese on top.