It’s Monday, and you love your life. Don’t deny it.

Well, if you are not feeling much love for your life at the moment than you should enter my giveaway if you have not yet done so. I know I would love my life if I won an awesome jar of coconut oil, but i’d hate my life if I missed the opportunity to do so. The giveaway ends tonight at 10pm! Time is running out people. Enter Here.

Just in case you don’t win, I have a little recipe to cheer you up. I know it is supposed to be “Meatless Monday” and all, but instead of going meatless I decided I would go beef-less. I went with 100% grassfed goat from Flying Mule Farms instead.

I ended up getting two of these little guys, trimming them up a bit ( removed as much of the silver skin as possible ) and making a curry/stew out of it. You are also welcome to use lamb, or beef in this dish but if you can get  your hands on some goat, I highly recommend it. I found the goat to be less gamey than lamb, and rather tender. This recipe is actually one that has been adapted from my Latin Cuisine class. I believe we used lamb but it comes from Trinidad where using goat would be more authentic. Believe it or not, goat is actually pretty popular in other countries and is a very sustainable meat, but for some reason us Americans prefer beef. Onto the recipe!

Curried Kid

Ingredients:

1 Tbs. Lime Juice

1 lime cut into wedges

1 Tbs. sea salt

1 1/2 pounds of boneless lamb or goat ( cut into 1 1/2 inch cubes )

2 Tbs. coconut oil

1 cup onion, diced

2 garlic cloves, minced

2 teaspoons of tamarind pulp ( usually found in the ethnic cuisine part of the store. Make sure to buy seedless or else you will have a fun time picking out the seeds by hand…unless your into that…) Never used tamarind pulp? Consult Dr. Google. Here.

1 cup green mango, peeled and diced about 1/2 inch cubes

1 Tbs. curry powder

1 jalepeno pepper, seeded, minced

1 cup tomatoes peeled, seeded OR since tomatoes are not quite in season or yet you can use one 14 oz. can of diced tomatoes.

1 Cup of chicken stock

1 cup of potatoes, peeled and diced ( optional if you don’t do potatoes or if you can sub white potatoes for sweet potatoes )

1 Cup Kohlrabi, peeled and diced ( you can find this at the farmers market, whole foods and even Raleys right now. )

1 Tbs. Fresh Thyme, chopped

1 tsp. fresh lime juice

Salt and pepper to taste

1 large spaghetti squash

Directions:

Preheat oven to 375 degrees F

First you are going to want to get your spaghetti squash baked so that you have it ready to serve with the stew.

Place your spaghetti squash face down on a sheet pan and bake until tender. ( usually around 30-40 minutes but keep an eye on it. )

1. Combine the 1 tablespoon of lime juice, lime quarters, sea salt, and meat with one cup of water. cover and allow to stand for 30 minutes. ( meanwhile prep the rest of your ingredients.

2. Drain your meat and pat dry. ( make sure to dry it off really well or else it won’t brown properly ).

Heat coconut oil over medium-high heat and brown the meat on all sides. Remove the meat.

3. Add onions; cook 3 to 4 minutes until golden brown. Add garlic, tamarind pulp, mango, curry powder, and jalapeno pepper. Cook, stirring for 3 to 4 minutes. Add tomatoes and cook 2 minutes. Return meat to the pan; cook 2 to 3 minutes to make sure that the meat is coated with the spice mixture. Add the stock.

4. Bring to a simmer, add kohlrabi, cover, and cook for 30 minutes.

5. Add potatoes, and cover and simmer 30 minutes or until meat and vegetables are tender. Stir in the fresh thyme, 1 teaspoon of lime juice and correct seasonings.

6. Serve hot over spaghetti squash.