27: Curry Goat Stew

I love goat meat. I picked up some goat meat cut for stews from my farm club, Arganica. Goat meat is very popular in Africa, Jamaica, and the Caribbean. It’s similar to lamb, and it’s a little stringier in texture. Goat is also lower in fat than chicken and higher in protein than beef. In other words, start eating more goat!

This recipe draws on some West African influence in my quest to cook more outside my box of New American cuisine. I served it over rice, but you could probably find some nice roti bread to go with this. Ask your butcher to cut the goat meat into cubes for a stew.

Ingredients and Directions:

1 lb goat meat

1 lemon

2 medium carrots, peeled and sliced

1 medium onion, diced

Curry powder

Cayenne pepper (or paprika)

Allspice

1.5 cups beef stock (I used a bouillon cube)

Salt and pepper

Olive oil

Rice

Season the meat with a healthy amount of curry powder, juice of one lemon, and salt and pepper. Let it marinade for at least one hour. In a sauce pot, lightly brown the meat with olive oil. Now add in the carrots and onions, and cook until onions are wilted. Pour in the stock, more curry powder, and a healthy pinch of cayenne pepper and allspice. How much curry powder you add to the sauce will determine how spicy you want the dish to be. Bring dish to a boil, cover, and reduce heat to simmer for 90 minutes. Cook rice according to package.

Serve and enjoy!