Goat Liver Curry

We recently signed up for bi-weekly delivery from a nearby dairy. They sell happy chicken eggs, happy cow milk, happy cow cheese, and lots of happy animal meats. While browsing through their happy animal meats, I found something that I knew I had to try: Goat organs. I've never eaten organs before -- except in pate -- and I've been on a mission to be brave and eat foods that scare me. I even started eating shrimp, scallops, and mussels in the past year. Ridiculous, I know, but it's a big step for me. I figured, since I love goat cheese, surely I will also love goat organs, right? Flawless logic. So, our goat organ exploration began today with goat liver curry.

As always, I accidentally lightly cooked parts of the liver by over-defrosting it before the first step. And man, I am glad that the recipe calls for the liver to be soaked for 4 hours in strong-smelling lime juice because uncooked liver STINKS. A kind of coppery smell, which I suppose makes sense, but is still a little more gross than what I'm used to (fairly scent-less chicken). The smell so intimidated me that I was compelled to soak the liver in the juice of 6 limes, not just one. Also? Turns out liver just doesn't look like muscle meats. It kind of has . . . little air pockets here and there. I was a little freaked out cutting it up because I am such a sissy, but I muscled . . . erm, livered . . . through.

I made a few replacements in the recipe, based on what we had already on hand. Spinach instead of kale, and sesame seed oil instead of coconut oil. I figured the liver would scare me enough that these replacements wouldn't really affect my evaluation in any way. I also put in peas because peas are comforting. Sensing a pattern?

So finally, 5 hours after I started this process, I mustered up the courage for a bite. And? The taste is pretty okay, if you ignore the aftertaste and texture -- thanks to the curry mostly. There is a bit of that goat cheese taste on the front. Unfortunately, there is also this weird, kind of unpleasant, sort of coppery aftertaste, and the texture is just . . . weird.  The cooked liver looks so much like meat that you think it'll have a similar texture, but instead it is kind of crumbly and thick. Just a weird, kind of unpleasant mouth-feel. Things I will probably not make again? Goat liver. But, really glad I tried it. Now at least I know what organs taste like -- hooray?

Ease: 6 (due to my own squeamishness, mostly)
Taste: 3 (Sorry, freak-out factor hit me on this one)
Comfort: 2 (I mean, liver is just not a comfort food for me)

Those of you who like organ meat: Your personal ratings might be much higher. I just have a really high squeamishness factor that makes this sort of thing hard for me.