I love a good Massaman goat curry. You?

Don’t let goat scare you off. Given that goat is in fact the most consumed meat in the world — it accounts for 70% of the world’s red meat consumption — are we as Americans being too closed-minded?

With fewer calories and less fat than chicken, beef, lamb or pork, there is certainly a health aspect to goat. But it may be goat’s environmental impact that serves as a more compelling reason for us to consider increasing our consumption. Because goats are browsers, rather than grazers, they have a much smaller environmental footprint. Accordingly, farmers are able to produce more goat meat from the same sized pasture as they would with cows.

While by no means mainstream in American grocery stores (save for Halal markets), I managed to find some locally raised goat, for around $5.00/pound, at my farmers’ market in Philadelphia.

I suspect that goat’s slightly stronger flavor, some may even say ‘gamey,’ compared to beef is a deterrent to some. As a means of comparison, I would argue that goat is milder in flavor than lamb.

When preparing goat, a low, slow, and long simmer results in a more tender and flavorful goat. As goat ages, its meat becomes tougher. Thus, look for young goat meat (six to twelve months old) whenever possible. Because goat is lean, adding fat during the cooking process helps it to remain moist.

Given these cooking tips, Massaman goat curry is an easy and tasty way to prepare goat. The goat braises in coconut milk until fork tender and is spiced with a combination of Massaman curry paste, ginger, roasted peanuts, cinnamon, sugar, fish sauce, tamarind, and lime leaves to yield that quintessential balance of sweet, salty, mildly spicy, sour, and umami.

While Massaman curry is considered a Thai curry, it has Persian roots that are evident from its combination of spices such as cassia/cinnamon, cumin, cardamom, cloves, nutmeg, star anise, etc. In lieu of goat, Massaman curry can be made with chicken, beef, duck, or lamb. If you are feeling ambitious, you could make the Massaman curry paste from scratch, though for convenience sake there are several brands of prepared curry pastes that you can readily find at most Asian grocers.

Bottom line, this is a rich, hearty stew that just might inspire you to cook with and enjoy goat.

Massaman Goat Curry

This is a hearty and satisfying curry that’s sure to keep you warm and toasty. Like most stews, it tastes even better the next day (and the day after that). I particularly welcome the addition of (makrut) lime leaves, which impart a floral, citrusy note; if you can’t locate (makrut) lime leaves, no big deal — the curry is still certain to please.

1 pound cubed goat meat
1 tablespoon vegetable oil
2 (14.5 ounce) cans coconut milk
2 tablespoons Massaman curry paste (store-bought, such as this)
2 tablespoons grated ginger
1/4 cup roasted peanuts
1-inch piece cinnamon stick
1 1/2 tablespoons palm/coconut sugar
2 tablespoons fish sauce
4 tablespoons tamarind water
6 to 8 fresh (makrut) lime leaves
1/2 pound baby potatoes

Pat the goat meat dry with paper towel. Heat oil in a Dutch oven over medium-high heat. When very hot, add the goat meat and sear on all sides.

Add the coconut milk and simmer, stirring occasionally, until the goat is tender, about 2 hours. Drain the braising liquid and set aside. Add the curry paste, ginger, peanuts, and cinnamon stick to the pot. Fry over low heat, stirring regularly, until fragrant, 1 to 2 minutes. Add the reserved braising liquid, sugar, fish sauce, tamarind water, lime leaves and potatoes. Simmer until the potatoes are tender, about 20 minutes. Serve.