Goat meat is very lean, so if you are considering reducing red meat from your diet, it is a good option.
You will have a bowl of this chili made with goat meat, and you will not get the usual feeling of heaviness that comes from eating fatty meat.
This chili is light. It contains orange lentils for an extra boost of protein and iron.
Goat meat has only 2 g of fat per 100 g. serving as opposed to 4 and 5 g for lean beef or pork.
Goat meat has more than double the amount of iron as its beef equivalent.
You can find goat meat at some butcher shops, Hispanic markets or Middle-Eastern markets.
- 1 1/2 pounds of goat meat
- 1 large onion
- 1 cup of orange lentils
- 1/4 cup of tomato paste
- 3 tomatoes
- 1 tablespoon of red pepper paste (optional)
- 1 tablespoon of cumin
- 1 tablespoon of paprika or chile powder
- salt and pepper to taste
- 3 cloves of garlic, mashed in a mortar with a dash of salt
- a sprig of parsley, a bay leaf, a pinch of thyme
- olive oil, as needed
- Brown the meat with a dab of olive oil until browned. Remove from the pot. Chop the onion and add to the pot, add the spices and stir-fry a few minutes; add the tomatoes and tomato paste and red pepper paste if using. Add 4 cups of water, transfer the meat back into the pot and simmer for two hours on low till the meat is tender. Thirty minutes before the end, drop the orange lentils and let them cook in the chili broth till tender. Serve warm.