Kid (4–10 Yrs, Under 5ft) Recipe

Prepare meat

Trim any large pieces of fat from the kid (goat) meat and cut into 1 to 1½-inch cubes. Pat dry with paper towels, then season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Make marinade

In a bowl, whisk together 1 cup plain yogurt, 2 tbsp lemon juice, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp ground turmeric and 2 tbsp olive oil until smooth.

Add seasoned kid meat to the marinade, toss to coat all pieces thoroughly. Cover and refrigerate for at least 2 hours, preferably 4–8 hours. If short on time, marinate 30 minutes at room temperature.

While the meat marinates, prepare vegetables: thinly slice 1 cup yellow onion, chop 1 cup bell pepper, and slice 1 cup carrot into thin rounds. Peel 4 garlic cloves and leave whole for gentle flavor infusion.

Brown the meat

Heat 1 tbsp vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Remove excess marinade from the meat (reserve marinade). Add meat in a single layer (work in batches if needed) and sear for 2–3 minutes per side until browned but not cooked through. Transfer browned pieces to a plate.

Sauté vegetables

Lower heat to medium. Add the sliced onion, chopped bell pepper and carrot to the pan. Sauté for 4–5 minutes until softened and beginning to color. Add the whole garlic cloves and cook 1 minute more.

Build the sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Pour in 1 cup low-sodium broth and stir to deglaze the pan, scraping up brown bits. Return browned meat to the pan along with any juices on the plate. Add the reserved marinade, if desired, for extra flavor (about 1/2 cup). Add 1 tsp honey to balance acidity.

Simmer gently

Bring mixture to a gentle simmer, reduce heat to low, cover partially, and cook for 25–35 minutes until the meat is tender and sauce has slightly reduced. Stir occasionally and add a splash more broth if it becomes too dry.

Finish and garnish

Uncover, increase heat for 1–2 minutes to thicken the sauce if needed. Taste and adjust seasoning with a pinch more salt or pepper. Stir in 2 tbsp chopped fresh cilantro. Serve immediately with lemon wedges.

Serve the kid meat over 2 cups steamed basmati rice with a spoonful of plain yogurt or raita on the side. Squeeze lemon over each portion to taste.