Joining a CSA has been a lesson in open mindedness for us. You never realize how much you’re set in your foodie ways until you get thrown a curve ball or two. Goat meat is a curve ball. When we opened our CSA bag and started sorting out our haul, I was slightly taken aback by the package of ground goat meat I found nestled underneath the chicken and ground pork. What the heck do you do with goat? I was scared it would have that gamey strong taste that you sometime get with lamb. Well goat doesn’t really taste like lamb. It’s more of cross between lamb and beef and it’s delicious.
When in doubt with ground meat, make a soup – or stoup in this case. I’m calling it a stoup because it’s a really thick hearty soup – more like a stew. I threw in a handful of parsley to brighten this up but you can use whatever fresh herbs you like. If you can’t find goat, ground lamb or ground beef would work well too.
Recipe: Goat and Lentil Stoup
- 1 pound ground lamb or goat
- 1 small onion rough chopped
- 3 carrots sliced into quart inch medallions
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp dried rosemary
- 4 cups low sodium vegetable broth
- 1 cup water
- 1/2 cup chopped flat leaf parsley
- 1 cup dried brown lentils
1. Heat about 2 tablespoons olive oil in a large pot. Add ground meat with salt and cook until no longer pink. Remove from pot.
2. Add onions and carrots to pot and saute until onions start to get soft.
3. Add broth, water, and lentils and bring to a boil. Add bay leaves, thyme, and rosemary. Turn down to a simmer and cook for 10 minutes. Then add ground meat and cook for another 10 minutes or until lentils are done. They should be soft but not mushy.
4. Remove from heat and add chopped parsley.
Number of servings (yield): 6