Curried Goat

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.

2 ½ lbs Goat Stew Meat

30 oz. Coconut Milk; divided

⅓ cup Curry Powder; divided

1 Tablespoon Garlic Powder; divided

1 teaspoon Cumin; divided

1 teaspoon Turmeric

½ teaspoon Smoked Paprika

1 teaspoon Brown Sugar

Pinch of Red Pepper Flakes

Salt and Pepper to taste

1 ½ cups Vegetable Broth

½ cup Onion; chopped

2 cloves Garlic; minced

1 cup Carrots; peeled and cubed

1 cup Parsnip; peeled and cubed

1 cup Sweet Potato; peeled and cubed

½ cup Bell Pepper; chopped

  1. Add the meat and half the coconut milk and spices to a large bowl. Cover and chill for 24-48 hours.
  2. 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.
  3. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, for 2 hours.
  4. Serve with rice and enjoy!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

One thought on “Curried Goat

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