This originated from a recipe from Nakano, but I personalized it using what I had on hand – which included yummy goat cheese!
Goat Recipe Box
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Actually, it’s darn tasty. I no longer eat white potatoes and have had to give up most forms of dairy – not by choice, trust me – but can tolerate small amounts of goat dairy. This is marvelous; boiling until tender the cauliflower removes a lot of the “cabbage” flavor and odor and the sauteed onions and garlic give it a mellow, slightly sweet flavor that balances the tangyness of the goat cheese quite well.
A lovely side dish in its own right, this is a nice substitute for mashed potatoes, if you’re avoiding them for whatever reason, and makes a great base for braised meats.
My friend Karen (who I met thru Twitter) had a local BBQ tweetup last summer and served this and it was a hit with everyone! She modified the original recipe she had and so this is the way I’ve made it. By the way, if you have picky people who turn their nose up at goat cheese, just don’t tell them what it is until after they eat it – they will love it!
Kima is a mixture of ground meat and vegetables in a tomato-based curry sauce. I used to always make it with ground beef (or sometimes lentils if I was feeling vegetarian). The last time I made it, here in Tanzania where I am now living, I couldn’t find ground beef and ended up with ground goat meat. And it was really tasty! So here’s my newly-developed recipe for goat kima! To read the whole story, go to Tanzania 5.0, my blog about learning to love the expat life in Tanzania. http://tanzaniafivetimes.blogspot.com/2010/12/simple-goat-curry.html