Here is a goat dish that I made with lemon, ginger, vinegar, and cilantro. The Filipino term of this is called “KILAWEN“, pronounced as “kee-lah-when“. My version is more of the minimized version because the authentic dish actually involves goat skin, brain, liver, and some grilling. This goat dish is still good and probably easier to make compare to the authentic version.
INGREDIENTS:
goat roast, 3-5 pounds
fresh ginger (get a big one)
3 cloves of garlic
1 lemon
1/4 cup of vinegar
3 sprigs of scallions, chopped finely
a few sprigs of cilantro, chopped finely
1 spoonful of mayonnaise
1/2 spoon of wasabi mayonnaise
sprinkle of red pepper flakes
salt and pepper
water for boiling
oil for sautéing
another 1/4 cup of water
Take half of the fresh ginger and smack it hard with a knife on a cutting board. Put in a pot half-filled with water. Boil the goat roast and ginger for about an hour and a half. Add more water if necessary.
Once boiled, take the goat out of the pan. Put it in a container and store in the fridge for an hour or so. Just to cool it down before slicing for the dish.
Once the goat meat has cooled down, take the meat out the bones and slice in cubes.
Peel and chop the remaining ginger finely. Chop the garlic and scallions as well.
Heat up oil in a pan. Sauté garlic, ginger, and scallions. Add the cubed goat meat. Stir for a bit and let it cook 5 minutes.
Add the vinegar, lemon juice, 1/4 cup of water, red pepper flakes, salt and pepper. Stir everything together and cook for another 15 minutes or so.
Stir in the mayonnaise and the wasabi mayonnaise at the last minute. The regular mayonnaise will substitute for the brain. I only added the wasabi mayonnaise for a spicy kick. Garnish the dish with chopped cilantro.
Filipinos love to pair this goat dish with beer when hanging out with friends for parties or lounging around on the weekends. We love eating it with white rice.
–originally posted at old Blisstree/b5m3edia–
in my entire housewife career, i don’t cook goat nor lamb coz i’m afraid it will not suit the taste of my family. lamb is common in many supermarkets here in uae and the cost is cheaper than beef. once, a sudanese friend gifted me one kilo of lamb and when i boiled it, it has a foul smell which i think is its natural odor. can you give me a tip how to cook lamb eliminating stink? coz in the restaurant, they served lamb with delicious, mouth watery looks and it is really that sumptuous. may i also request a recipe using lamb and featured it here. thank you.
Malou, I actually made this exact recipe using Lamb as well.
http://feistycook.com/WP/2009/10/27/lamb-kilawen/
I usually just get chops and if I can afford it, a roast. The ones I get have already been cleaned so I don’t really need to do anything else except cook it. Washing it thoroughly maybe? I think I have a few recipes in my folders I could post here. Come back soon.
That looks totally yummy! Does your husband like it? I love this, but again, it’s one of those things where I’d be the only one eating it at my house
As far as the gamey smell on goat and lamb, adding vinegar when you’re boiling it will help. Also adding a lot of aromatics like garlic, herbs and lemon when you’re roasting overpowers the gamey smell.
@JMOM, My husband loves goat kilawen. He first had it at a Pinoy Party in New York and enjoyed it a lot. So I’m always happy to find goat here in NC so I could make it too