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This goat hates us

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A few recipes too.

CURRIED GOAT STEW
2 lb. goat or mutton meat, trimmed and cubed
1 tsp. salt
1 1/4 tsp. ground pepper
4 tsp. curry powder
4 tsp. lard or oil
1 lg. onion, chopped
1 1/2 c. chicken broth
2 chili peppers, seeded and chopped
2 med. to lg. potatoes, peeled and diced
Season meat with salt, pepper and curry, set aside for one hour. Heat shortening in large saucepan, add meat and brown lightly; add onions, cook until wilted. Add chicken broth and chili peppers, cover and simmer over low heat 1 1/2 hours. Skim excess fat. Add potatoes and cook 20 minutes more until potatoes are fork tender and the gravy thickens.
Serves 4-6.

For an Italian touch, substitute 2 cloves crushed garlic for curry powder, and add chopped parsley over meat with the chili pepper being optional.


Caribbean Goat Stew

2 pounds goat or lamb, cut into chunks
Salt and pepper to taste
3 tablespoons olive or peanut oil
2 tablespoons butter
2 onions, finely chopped
2 garlic cloves, crushed
1/4 pint to 1 pint of water, or chicken or beef stock
Few sprigs of fresh thyme
2 tablespoons mild curry powder
4 carrots, coarsely chopped
4 potatoes, peeled and quartered
2 large tomatoes, diced
Few sprigs of chopped parsley

Season meat with salt and pepper to taste. Heat oil and butter in a deep, heavy pan. Braise meat until browned.

Add onions and garlic and saute until translucent. Add water or stock, thyme and curry.

Reduce heat to low and simmer for about 11/2 hours in a covered pan. Add carrots, potatoes and tomatoes and simmer another 30 minutes.

Garnish with parsley. Serve over rice or with bread.

Makes 4 servings.



Read more: http://www.azcentral.com/style/hfe/recipes/articles/0221stewrec221.html#ixzz11z503iov
 
Maybe you guys have picked up Mr. X's skimming habits.

We board a friend's horse. Goats are good companion animals for horses. They calm them down and curb undesirable boredom behaviors that Bad horse is displaying. The collar and tags are for when I suspect the goat will get loose in our residential neighborhood that's zoned for horses, chickens and such.

And, I like animals so hanging out in the yard fussing around with a goat and a horse is calming for me. Since the boarders are over here at least twice a day, and the goat is mostly a companion for the horse, I don't really have to have full responsibility for it.

It's kind of cool to see how interested Bad Horse seems to be in Evil Boy. This morning I went out to feed them and Bad Horse had taken the horse blanket off of the goat's crate and thrown it into the middle of the corral. He reached over the pen with his head. We still have them separated until Evil B. gets braver and less freaked out.
 
1. Bosintang (soup)

Dog Soup is called, Gaejang, Gajangkuk, or Gujang, Gujangaeng,
Guyoukgeng. It has been called Bosintang from the later part of 1940,but during
the period of the 1988 Olympic games, it was banned to use the name of
Bosintang, so its name was replaced by Youngyangtang, Sacheoltang,
Mungmungtang. But nowadays, the name of Bosintang is widely used instead
of Youngyangtang. Bosintang is made by boiling dog meat with thin soy paste,
tearing it into pieces, putting ingredients such as green onion, leek, stalk of taro,
brake into broth, and boiling it again to make Bosintang. In Kyungsang
province, to get rid of the smell, perilla purple are put in the soup. Perilla are
also used for ridding the smell. Taste of perilla is similar to that of dog, and
it becomes a good match to dog meat. Side dishes of dog meat are Kimchi,
fresh peppers, and cucumbers. Adding a glass of Soju(liquor) enhances the
taste.

The standard amount of ingredients for one portion.


(1) Ingredients

100g of boiled dog meat, 500g of gravy, 20g of green onion, 10g of a leek,
10g of perilla leaves, 100g of taro stalk soaked in water.

(2) Sauce

8g of salt, 2g of mashed garlic, 3g of perilla, 2g of red pepper, 2g of mashed
ginger, a little amount of pepper.

(3) Cooking instruction

After boiling the meat with gravy and stalk of taro for some time, boil again
after putting vegetables an d other ingredients into it. Before eating, sprinkle
pepper on it and put into an earthen bowl. The stalk of taro is to be kept in cold
water one or two days to get rid of its smell and taste.


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