Goat

A few words about goat meat.

We go through a lot of goat meat at Lassi. It's always been a favorite
of mine and it's been great to work with it as much as we do.
It took us a long time to find a good purveyor. We looked in Bay Ridge,
Washington Heights, out in Jackson Heights and over on Essex Street.

We ended up at the Union Square Farmers Market--which for a New York
City chef is like forgetting to look in front of your face.
It was there we found Elly Hushaur, the owner of Patches of Star Dairy
in Nazareth, Pa.

Elly feeds her meat kids alfalfa, orchard grass and clover with
straight well water. The well water has natural minerals like shale,
calcium and magnesium phosphate.
They milk up to only 3 months and are ready at 60-70 lbs.
Sorry animal rights activists.

I'm on a little crusade to get more chefs to use goat.
One of our most popular dishes is a goat kabob. In India,
they make kabobs with ground meat. Kind of cool.
People love kabobs. They're like the Tom Hanks of the food world.
No matter who you are, you dig a good kabob.


Thought we'd share a little with you today.

Goat Kabobs

6" bamboo skewers--soaked in water

3 lbs ground goat
2 onions-finely chopped
3 tblsp grated ginger
3 tblsp garlic-finely chopped
2 tsp. chili
2 tblsp garam masala
2 tblsp cilantro-chopped
2 tblsp ground almonds
2 eggs
1/2 cup besan (chickpea flour)

Combine all ingredients and refrigerate
for at least 4 hours.

Form over skewers with wet hands.
Combine 3/4 cup yogurt with 4 tsp. canola oil
and brush over meat.
Cook 20-25 minutes until browned in 350 degree oven.
Garnish with onion rings and lemon wedges.