Braised Goat with Lentils
This is a delicious and cozy dish seasoned with warm spices for a slightly spicy result. Wonderful served in the fall, the goat meat is balanced the harissa spice and pairs beautifully with hearty lentils. We love using NY Shuk's Harissa and Burlap & Barrel's dry spices!
Serves 4-6
about 2lb bone-in goat shanks or shoulder
3-4 cups water
2 tablespoon olive oil
1 onion quartered
1 large shallot, diced
2 carrots, diced
4 cloves garlic, minced
¾ teaspoon whole cumin seeds
¾ teaspoon ground Goan Masala
1/2 teaspoon sweet paprika
2 vine ripened tomatoes diced
3 tablespoons harissa
1 cup dry French lentils
1 can (400 ml) coconut milk
2 cups finely sliced kale (1 small bunch)
sea salt and ground black pepper, to taste
½ cup fresh parsley, chopped
1. Remove the goat meat from its package, pat the meat dry with a paper towel and season liberally with salt and pepper on all sizes. Heat a heavy bottomed saucepan over medium heat, and add 1 tablespoon of olive oil. Sear the goat meat on all sides until golden brown, about 3-4 minutes on each side. Once browned, add the quartered onion and enough water to cover at least half of the meat. Allow the meat to braise for 2 hours.
2. Once the meat pulls away from the bone, remove the pan from the heat and make the harissa coconut lentils. Set the goat and its broth aside and place the saucepan back over medium heat. Once it’s hot, pour in the remaining 1 tablespoon of olive oil. Add the shallots and carrots and saute until soft and translucent, about 5-6 minutes. Add the garlic, cumin, masala, and paprika and stir for 30 seconds. Add the harissa, cooking it out for 1 minute and then add the diced tomato. Finally, add the lentils and stir again.
3. Pour in 1 1/2 cups of the goat broth and coconut milk and stir. Pull the cooled goat meat from the bone and add it to the pot. Season with salt and pepper. Bring the lentils to a boil and then lower the heat to a simmer. Cover the pot and simmer until lentils are just starting to get soft and the liquid has reduced by about a third, roughly 25 minutes.
4. Add the kale to the harissa coconut lentils and continue to stir/simmer until it’s wilted. Taste the lentil and kale mixture for seasoning and adjust if necessary adding more salt and pepper, or more harissa for extra spice. Keep warm.
5. Serve the lentils over rice and garnish with chopped parsley. Enjoy!