Adoption-Eating-Recipe...Goat Meat

There is another first here, besides adopting an older waiting child from Ethiopia, I cooked my first goat! Goat is a very common meat in Ethiopia.  Oft times you see the goats wandering around in the street, some with paint on their backside, meaning, they are for sale.

Being a vegetarian myself, I have to say, I haven't a goat clue.  Honestly, as a child I had a pet goat.  But my daughter said she like goat meat, so my Knight ran to the butcher and brought some home for me to cook.

How?

Well, I chose to slow cook it.  I added some berbere, some red onions, a bit of wine vinegar, water, a tiny bit of brown mustard, salt and parsley.  I covered it with aluminum foil and cooked it for about 6 hours in a 250 degree oven. 

Princess Sweetness and I shredded it off the bone, when it was cool enough to handle.  We served it with homemade injera (yes, we make it almost daily now!) and some lentils. 

They said it tasted a mix between chicken and pork- and wasn't gamey as expected either.  My youngest son (King Bonkie-6) LOVED it.  The meat-heads (as we lovingly call them...) said it was very good.  I bet it would be great in a slow cooker or if it was cooked in a pressure cooker.  It tends to be a chewier meat, in case you are curious!  I don't own either, but let me know if you try it this way. 

 I am still afraid of pressure cookers, as my Papa got burned from one when I was a child.  My sister in loves dad, had to go to the hospital for weeks when his *blew up*...I've been told they are safer these days?

Next, to share is our journey on making injera in America...which is quite the adventure to say the least.