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Chivo (Goat) Pilaf

You will need:

  • 1-1/2 pounds boneless goat meat, cut into 1-1/2 inch pieces
  • 3 tablespoons vegetable oil
  • 2 cups finely chopped onion
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground red pepper
  • 1 tablespoon paprika
  • 1 teaspoon tumeric
  • 1 cup tomato puree
  • Coarse salt to taste
  • Hot cooked rice pilaf
  • Cliantro for garnish
Chivo (Goat) Pilaf

Heat 1 tablespoon of oil in a heavy saucepan over high heat until hot.  Add goat and sear meat, tossing until nicely browned.  Transfer meat to plate.  Add remaining oil to pan and when hot, add onions.  Stir often and allow to brown, about 10 minutes.  Stir in ginger and next 6 ingredients and cook 3 minutes more.  Add puree, meat, salt and enough water to fully cover meat (about 1-1/2 cups).  Bring to a boil.  Reduce heat and simmer, covered for 1-1/2 hours or until meat is cooked and very tender.  Let rest for 30 minutes before serving.  Serve over rice pilaf and garnish with fresh cilantro. 

Yield: 4 servings

Wine Pairing
Pair with Dungeon Red from Red Barn Winery