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
- 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!
Ash's In The Kitchen 
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.
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