Crispy Australian Goat, Turmeric Rice, Curried Lentils, and Tomato-Cucumber Yogurt Salad

Adapted by
February 2016
Yield: 8 servings


1 bone-in Australian goat shoulder
Black pepper
2 lemons, halved
4 sprigs oregano
6 cups water
¼ cup olive oil
2 cups small diced onion
½ cup small diced celery
½ cup small diced carrot
1 tablespoon minced garlic
¼ cup curry powder
2 quarts chicken stock
4 cups beluga lentils
Black pepper
Tomato-Cucumber Yogurt Salad:
2 large tomatoes, large diced
1 large cucumber, seeded and large diced
1 small red onion, large diced
Torn basil
Torn mint
Torn parsley
1 cup Greek-style yogurt
1 tablespoon lemon juice
2 tablespoons minced pickled chiles
Black pepper
To Assemble and Serve:
Olive oil
Turmeric-spiced rice, hot


For the Goat

Heat oven to 350°F. Season goat shoulder with salt and pepper. To a deep braising pan, add seasoned goat and remaining ingredients. Goat should be about halfway submerged. Tightly cover with foil and braise 3 hours. When meat is fork tender, remove from braising liquid and set aside until cool. Pull meat and cut into 1-inch pieces.

For the Lentils

In a large saucepot over medium flame, heat olive oil. Add onion, celery, carrot, and garlic; cook until softened. Add curry powder and cook 2 minutes. Add stock and bring to a boil. Add lentils and cook until tender. Season with salt and pepper. Set aside, keeping warm.

For the Tomato-Cucumber Salad

In a large mixing bowl, combine all ingredients.

To Assemble and Serve

In a cast iron pan over high flame, heat oil until very hot. One cup at a time, evenly spread goat meat in the pan, pressing firmly with the back of a spoon. Cook until crisp, flip, and repeat. Repeat process until all meat is crispy. Season with salt. To a serving bowl, add rice. Top with Lentils and Goat, and finish with Tomato-Cucumber Yogurt Salad.