I love goat curry; it is a hearty meal, no matter the time of year, preferably during the winter months when you want a hearty meal.
For the curried stew:
- 3-4 lbs goat shoulder cut into 2-inch chunks
- 2 T extra virgin olive oil
- 1 medium onions chopped
- 2 garlic cloves minced
- 1-2 T swerve brown sugar to taste
- reserved coconut milk
- 2 large white potatoes cut into bite sized chunks
- 1 sweet bell peppers seeded and chopped
For garnish/serving: if you want
- chopped cilantro leaves
- lime wedges
- minced habanero chile peppers or Caribbean-style hot sauce
- cooked Basmati rice
Instructions
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Add the first 15 ingredients to a food processor, blender, or wet-dry grinder (I used the last). Puree as much as possible–it will be pretty dry at this point. Add about 1/4 cup of the coconut milk to loosen the mixture and allow it to puree thoroughly. Set aside the remainder of the coconut milk.
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Add the paste to a Ziplock bag with the cut-up goat shoulder when it has pureed smooth. Seal it closed and massage the paste into the goat meat. Place it in the refrigerator to marinate for at least 4 hours or overnight.
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Preheat the oven to 300 F.
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Heat the oil in a large Dutch oven over medium-high heat. Add the onions with a pinch of salt. Cook for 7 minutes, until softened and starting to caramelize. Add the garlic and cook another 3-5 minutes, stirring occasionally.
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Add the goat meat with all of its marinades. Stir into the onions and cook for 5 minutes.
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Add the tomatoes, brown sugar (start with 1 tablespoon), and reserved coconut milk. Add 1 teaspoon of salt. Stir and bring to a boil.
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Cover tightly and place in the oven. Cook for 2-3 hours (you have some flexibility here; after 2 hours, it is probably ready, but it will not dry out in 3 hours).
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Add the potatoes and bell peppers and place back in the oven for another hour.
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Remove the curry from the oven. Skim some of the fat off the surface (but don’t drive yourself crazy with it)—taste for additional brown sugar and salt.
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Serve over Basmati rice sprinkled with chopped cilantro leaves. Include lime wedges and either minced habanero peppers or a Caribbean-style hot sauce for your guests to add themselves. You can also serve it with Roti. Roti is a flat hot bread.
