Back Porch Farm

March 6th, 2013

Created a new recipe for goat roast last night and it was a delicious success!

Defrost a goat roast (about 1 1/2 -2 bls) and rub with fresh ground garam masala and sea salt. Leave covered in fridge overnight.

In the morning, add to a crock pot:
1 lg chopped onion
2 chopped granny smith apples (or other tart apple)
2 peeled and chopped sweet potatoes (or butter cup squash I think)
water to cover and turn on high

Meanwhile, brown roast in frying pan on all sides. Add to the crock pot. Pour apple cider over roast and veggie/fruits to about an inch above. Cover and set to high. Once simmering, turn to low. Let simmer on low for about 6 or more hours. Add a big handful of frozen kale (the last bag from our garden!) or fresh kale, torn into small pieces and stir in, returning pot to the high setting. Remove the roast and shred, then stir back into the pot and cook until reheated from the addition of the kale. Serve over quinoa and red or green lentils cooked with bay leaf, onion, garlic, salt and crushed cinnamon stick. Garnish with a dollop of yogurt, and handful of fresh chopped cilantro, and a spoonful of mango chutney! It was delightful!