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Caribbean goat stew



recipe by:
 

Chef Adam Moore



 
  • DETAILS

Servings

4-6

Eaten frequently in the Caribbean, goat meat is lean and delicious. Ground allspice and curry powder provide aromatic flavor. Enjoy this over rice or with a chunk of bread.

Portion size: about 2 cups
Alternate cuts: any braising cut

Ingredients:
All-purpose lamb seasoning:

1/2 cup toasted cumin seeds
1 tbsp toasted caraway seeds
2 tbsp toasted yellow mustard seeds
2 tbsp black peppercorns
2 tbsp granulated garlic
2 tbsp granulated onion
1 tbsp dried sage
1 tbsp ground thyme
2 tbsp sweet yellow curry powder
1/2 cup kosher salt
1 cup packed, dark brown sugar
1 tbsp granulated sugar

Stew:
1/4 cup vegetable oil
1/2 cup sweet yellow curry powder
1 tbsp ground allspice
1 tbsp kosher salt
1 tbsp All purpose lamb seasoning or other meat seasoning with salt
3 pounds Australian goat stew meat, cut into 1-inch cubes
2 chopped small sweet onions
One 2-inch pieced fresh ginger, peeled and minced
5 cloves chopped garlic
4 cups coconut milk
One 15-ounce can crushed tomatoes
2 cups vegetable stock or broth
5 medium whole Yukon gold potatoes

Method:
For the seasoning:
In a blender or food processor, combine the cumin, caraway, mustard and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

For the stew:
Heat the oil in a large skillet over MEDIUM-HIGH heat. In a bowl, combine the curry powder, allspice, salt and seasoning. Add the goat meat and mix until all of the meat is well and evenly covered. When the skillet is hot, add the meat and brown it on all sides. Do this in batches if necessary, being careful not to overcrowd the skillet. When meat has been browned, stir in the onion, garlic and ginger. Stir occasionally for about 5 minutes, or until the onions are soft and the mixture is aromatic. Add the meat mixture to a Crock Pot with the coconut milk, tomatoes, stock and potatoes. Cover and cook for 2 hours on HIGH or 6 hours on LOW. Once the goat meat is tender, serve immediately.

Chef notes: The stew can be cooled and then refrigerated or frozen for a quick and easy meal on another day. When ready to eat, reheat the cold stew over low heat.