This delicious weeknight dinner is ready in less than 40 minutes and features tender, Ontario goat loin simmered in a tomato-based curry. It is mild enough for the little ones, and can be customized to your desired level of heat. Serve with fresh Naan bread and steamed basmati rice.
1 tbsp (15 mL) oil of ghee
1 lb (500 g) Ontario goat loin, trimmed & cut into bite-sized pieces
1 large onion, chopped
1 carrot, chopped
2 tbsp (30 mL) mild curry paste***
1 28 oz (796 mL) can diced tomatoes
1 cup (250 mL) chicken broth
1 cinnamon stick
1/4 cup (50 mL) chopped, fresh cilantro
In a large skillet, heat oil or ghee over medium high heat. Add goat and brown, about 5 minutes. Transfer to bowl.
In same skillet, cook onions until golden brown, stirring often, about 10 minutes. Add carrots and curry paste and cook one minute. Pour in tomatoes, scraping any brown bits from pan. Stir in broth and cinnamon stick and return goat to saucepan.
Bring liquid to a simmer, cover and continue simmering for 20 minutes until goat is tender and vegetables are cooked through. Sprinkle with cilantro.
Serve over steamed basmati rice.
***This recipe is for a mild curry, if you wish to increase the spiciness use a medium to hot curry paste.
Makes 4 servings
Chefs Tip: This recipe can also be made in a slow cooker. Set to low and cook for 6-8 hours
Per serving: about 230 cal, 27 g pro, 6 g total fat (2 g sat fat), 13 g carb, 3 g fibre, 65 mg chol, 650 mg sodium. %RDI: iron 25%, calcium 4%, vit A 90%, vit C 50%