Author Notes
Did you know that goat is widely believed to the most-consumed meat on Earth? Goats are hardy, easy to care for, kosher and halal, and just plain tasty. Recently I purchased some goat stew meat at my local farmers' market – I’ve had goat curries at Indian restaurants in the past and I was interested in attempting my own. Not only was it delicious, but it was super easy!
Note: You can find goat meat at most Asian and Latino grocery stores. Madras curry paste & coconut milk can be found in the Asian section of better grocery stores or at most Asian markets. —GreenEats
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Ingredients
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1 pound
boneless goat stew meat
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3 tablespoons
canola oil
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1
small onion, thinly sliced
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1
15oz can diced tomatoes, drained
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1
15oz can coconut milk
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3-4 tablespoons
Madras curry paste (depending on preference)
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pinch
red pepper flakes
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salt
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rice or pita bread, to serve
Directions
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In a heavy-bottomed dutch oven heat 2 tbsp oil over medium-high heat. Add the stew meat in batches, making sure not to crowd the pan, turning until browned on all sides. After each batch remove to a waiting plate and continue until all the meat has been browned.
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Add the remaining 1 tbsp oil and saute the onions until soft and translucent, scraping up any browned bits that are stuck to the bottom of the pan.
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Add the stew meat back into the pot, followed by the tomatoes and coconut milk. Add the 3 tbsp Madras curry paste (4 tbsp if you prefer a stronger curry flavor), the chopped fresh cilantro, and salt & red pepper flakes to taste. Stir well to combine.
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Bring curry to a boil, reduce heat to low, cover, and cook 45 minutes – 1 hour, until the meat is tender. Taste halfway through and adjust seasonings.
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Serve hot on a bed of rice or with pita bread to mop up the curry sauce.
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