This was a gift and a request from Happy Family Ranch to work on a recipe.  I had never worked with goat before.  Fans of this blog know that lamb is one of my favorite things to cook. I found goat to be a little milder than lamb,  but it can handle a good amount of spice.  I will work it into my future routine.

A new meat protein requires new thinking and a new recipe, so I checked to see what cultures use goat.  I found that East Africa nations use goat, so I used those spices and flavors.  Since the neck is best as a slow cooked piece of meat, I went in that direction.  The results were tender and flavorful. I hope you like it.

1 goat neck (about a pound)

1 12-oz can whole peeled tomatoes

1/2 red onion, sliced

2 cloves garlic, minced

1 bell pepper, sliced

1/2 teaspoon salt

1/2 cup red wine

Olive oil for cooking

Spice blend:

2 whole cloves

4 allspice berries

1/4 cup coriander seed

1/4 teaspoon black peppercorns

1 teaspoon fenugreek seed

1 tablespoon paprika

1 teaspoon cumin

1/4 turmeric

1/2 teaspoon salt

1/4 teaspoon powdered ginger

1/8 teaspoon chili powder

Heat first five spices in a skillet on medium for 5 minutes until spices bloom (you’ll know by the fragrance, but don’t let them burn!)

Let cool

Preheat oven to 300

In a spice grinder in batches, mix the cooled spices with the ground spices

Coat goat neck with spice mix and let rest for 15 minutes

Heat cast iron skill to medium

Add olive oil

Add neck and brown on all sides

Add onions and peppers

Add garlic

Add salt and pepper

Add tomatoes

Add wine

Move skillet to oven

Cover and cook for 3 hours

Serve over rice