This was my first time cooking and eating goat, which is odd because we’ve been raising them for years. I’d always heard that it was really gamey, so I made sure to marinade it a good long while. It was amazing and so tender. I’ll definitely be making it again. The turmeric yellow rice and flatbread on the side were a great accompaniment.
- Add the meat and half the coconut milk and spices to a large bowl. Cover and chill for 24-48 hours.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the goat meat and sauté until cooked through before adding the vegetables, broth, remaining coconut milk and spices. Taste and season accordingly.
- Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, for 2 hours.
- Serve with rice and enjoy!
One thought on “Curried Goat”
I love goat! Is it hard to find in your area? I can’t seem to find it here in MA. I bought it once in a small store but haven’t been able to find it ever since.