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Goat Curry with Potatoes and Peppers

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
  1. 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.
  2. 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.
  3. Preheat the oven to 300 F.
  4. 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.
  5. Add the goat meat with all of its marinades. Stir into the onions and cook for 5 minutes.
  6. Add the tomatoes, brown sugar (start with 1 tablespoon), and reserved coconut milk. Add 1 teaspoon of salt. Stir and bring to a boil.
  7. 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).
  8. Add the potatoes and bell peppers and place back in the oven for another hour.
  9. 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.
  10. 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.
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