Curried Goat Stew

This intriguing and spicy recipe delivers flavor without too much heat. It's enjoyed in the Caribbean and Africa with rice and plantains.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 659kcal

Author Imma

Boil goat meat with salt, pepper, half of the chopped onions, and water to cover in a stock pot until tender. It takes approximately 60-90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Strain the meat and reserve the stock for later.
Add ¼ cup of oil to the pan and brown the goat for 5-10 minutes.
Then, add the rest of the chopped onions, ginger, and garlic to perfume the oil and meat, and continue frying the meat for 1-2 minutes, being careful not to let the garlic burn.
Next, add diced tomatoes, curry powder, white pepper, smoked paprika, hot pepper, thyme, and parsley. Stir the pot frequently to prevent the sauce from sticking.
Add about 2 cups of the reserved stock, along with salt and bouillon to taste. Bring to a boil and simmer for 30-40 minutes. Stir occasionally, adding water or stock as needed.
Finally, add the green onions. Adjust seasonings and sauce consistency with water or stock and salt.
Serve warm with the desired side dishes.

Be careful when shopping for goat meat; the older the goat is, the gamier it will taste.
Feel free to replace goat meat with lamb shanks or beef brisket.
A good average for salt to taste is ¾-1 teaspoon or 4-6 grams of salt per pound. If you start with ½ a teaspoon per pound, you can always add more later.
The goat meat is slow-cooked for 1-2 hours, but you can cut the cooking time in half by using a pressure cooker. Tougher cuts of meat take about 35 minutes, with a 10-minute natural release to finish the job.
You can thin the sauce by adding more stock or water.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.