A Cook's California

Jellied Goat

This classic recipe is one my mother made every year for Chinese New Year and was always a favorite. It is surprisingly rich flavored and easy. Use all the ingredients as specified for the broth that is the key to this preparation. Jellied goat  makes a stylish chilled appetizer and can be made days in advance.

Use a mini loaf pan (2 ½ by 5-inch) or small bowl to chill the jellied meat and allow at least 4 hours in the refrigerator before slicing.

1 pound lean boneless lamb or goat meat

4 large garlic cloves, peeled

1 teaspoon salt

2 teaspoons soy sauce

1 whole star anise

¼ cup rice wine or sherry

1 envelope unflavored gelatin (such as Knox)

Trim the meat of any fat and cut into 1-inch cubes. In a heavy saucepan combine all ingredients (except the gelatin) and enough water to cover the lamb. Bring to a boil and skim off any scum that has arisen. Cover, then reduce the heat to low and simmer until meat is soft enough to shred (about 1 ½ hours).

Remove the meat from the broth and shred with your fingertips. Strain the broth and discard the garlic and star anise. In a small bowl soften the gelatin in ¼ cup cold water for 5 minutes. Stir the softened gelatin into the broth. Bring to a boil and cook 1 minute, stirring constantly to dissolve to gelatin. Remove the pan from the heat, add the lamb and stir well to combine. Pour mixture into a mini loaf pan or small bowl. Chill at least 4 hours, until completely firm (can be made up to 5 days ahead).

To serve, run a knife along the edges of the loaf pan. Dip the bottom of the pan in hot water for a few seconds. Wipe the pan dry and tip it upside down onto a chilled serving plate. Slice in ½-inch thick slices and serve chilled. Lightly marinated cucumber slices and shredded greens and radish salad with lemon are good accompaniments.