Start Checking Into Your Sources
Just an early and fair warning to my Sunday Slow Suppers friends. My week is February 21st.
The method is slow cooker. The recipe is a slow cooker version of a tagine. The flavor profile is clearly Moroccan. The star ingredient is:
So, if you don’t have a great source for goat meat, you might want to start looking. I’m giving you lots of advanced notice. For those who live in areas where there just isn’t a source, start thinking about what meat you might want to substitute that can stand up to the flavors.
Deborah, I am a little scared here. I am sure I can find the meat here, but I am not sure I want to use goat meat (not a big meat fan here). On the one hand, I’d like to expand my cooking (and eating) experience, but on the other, the thought of eating goat meat is not that appealing to me. Of course I imagine in a Moroccan dish, the spices flavors would be wonderful. I’ll have to see if between now and your week, I’ll build enough courage to try.
Deborah responds: Candi, not to worry. The recipe I’m using can be used with lamb or beef with just as good a result.
Candi, I am right there with you about not eating goat meat.
My reason relates to the fact that we had two goats as pets – they were sort of like dogs to us.
So, I will be using an alternate meat source.
Deborah-I’m not participating in the Sunday Slow Suppers, but I was reading your message about being prepared. I have no problem eating goat, although I don’t think I’ve ever had it. But I thought there was no way I would find goat here in Anchorage. Then I read yesterday’s newspaper, and read an article about a new shop in town-a Halal store. I didn’t even know what that was. Interesting. And the article mentioned women looking for bone-in goat meat.