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Prep time
30 minutes
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Cook time
2 hours
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Serves
6
Author Notes
This warm and comforting stew is inspired by the incendiary but delicious goat stew at Highland Kitchen in Somerville, MA. I went the Instant Pot route to shave off some time and altered the original to make it paleo and Whole 30 friendly. If you don't have a source for goat, this would work just as well with any meat that braises well. —EmiBee
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Ingredients
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5 pounds
pieces bone-in goat meat, lamb shank or beef chuck
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1/4 cup
olive oil, or as needed
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1
medium yellow onion, sliced
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3
carrots, cut into 1 inch pieces
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1
medium clove garlic, minced
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1
1 inch piece ginger, peeled and minced
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1/2
habanero pepper, stemmed and seeded, chopped
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1 tablespoon
chopped fresh thyme or 1 tsp dried thyme
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2 tablespoons
curry powder
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1 tablespoon
ground allspice
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4 cups
low sodium chicken stock, preferably homemade
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1
28 oz can whole tomatoes, crushed by hand in a bowl
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1
bay leaf
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1/2
sliced chayote or 1/2 sliced zucchini or summer squash
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1
small sweet potato, cut into large chunks
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1
medium Yukon Gold potato, cut into large chunks
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2
12 oz cans of coconut milk
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1 teaspoon
apple cider vinegar
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salt and pepper
to taste
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3
ripe, yellow plantains (1/2 plantain per serving)
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1/2 cup
coconut oil
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1/2 cup
cooked cauliflower rice (or jasmine rice, if not paleo/Whole 30)
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Chopped cilantro, for garnish
Directions
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Heat pressure cooker to high on sautee function and add 2 tbs olive oil.
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Once the pot is hot, add the goat pieces in batches and brown on all sides, about 6 min per batch. Be careful not to overcrowd the pot. Remove the meat to a plate once brown.
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Add a splash more oil to the pot and add the carrots and onion. Cook, stirring often, about 5 minutes slightly brown.
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Add the garlic, chili pepper, ginger, thyme, curry powder and allspice. Cook, stirring, until the spices are aromatic, 3 to 5 minutes. Add more oil if the bottom of the pot looks too dry.
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Add stock, tomatoes, bay leaf and goat meat to the pot, along with 1 tsp of salt.
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Set pot to pressure cook function and set to cook on high pressure for 1 hour.
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When the hour has elapsed, allow pressure to release naturally.
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When the pressure has released, remove meat, sort out and discard the bones. Try to keep the meat in large chunks when possible.
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Return pot to sautee function and bring liquid to a simmer. Add coconut milk, potato, sweet potato, chayote and cider vinegar. Simmer for about 20 minutes or until vegetables are tender. Return meat to pot. Season to taste with salt and pepper and keep warm if serving immediately.
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Melt coconut oil in a medium cast iron skillet. While that's heating up, peel and slice plantains along a diagonal. You should get four large pieces per plantain.
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Fry plantains in coconut oil until dark brown on both sides. Remove to a paper towel lined plate and salt immediately.
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To serve, ladle stew into bowls. For each serving, place 1/2 cup cauliflower rice or jasmine rice on top, two slices of plantains on top and garnish with cilantro.
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