Spicy Curry Goat Stew

Recipe for Spicy Curry Goat Stew

Recipe: Spicy Curry Goat Stew

Summary: This is absolutely mind-blowingly good. Goat basically tastes like lamb, but is far leaner. (Lamb is the fattiest of the red meats.) It’s number one meat consumed in the WORLD, but for some reason has yet to gain a real following in the US. You can blind taste test this and they would say it was beef stew, but so much more healthy.


  • 1 pound goat stew meat cubed (check your ethnic markets or local butcher, some grocery stores will special order for you)
  • 1 20 oz can crushed tomatoes
  • 1 12 oz can Chick Peas / Garbanzo beans (google how good these are for you as well as the goat meat)
  • 2 medium potatoes diced
  • 2 carrots sliced
  • 1 celery stalk diced
  • 1 small green bell pepper diced
  • 2 plum tomatoes, diced (optional)
  • 1 small white onion, diced
  • 1 teaspoon freshly-grated ginger
  • 2 cloves garlic, minced
  • 1-2 red or green chiles
  • 1 tablespoon traditionally-fermented soy sauce
  • 1 tablespoon cayenne pepper or to taste
  • 1 tablespoon paprika
  • 1 teaspoon pepper flakes or to taste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon true cinnamon
  • 1/4 teaspoon freshly-grated nutmeg
  • 1/4 teaspoon cloves, ground
  • 2 kaffir lime leaves, slivered (optional)
  • 1 cup filtered water
  • coconut oil or ghee for frying or olive oil


  1. Trim goat meat of fat and silver-skin and cut into 1-inch cubes. Thoroughly rinse then pat dry. Heat raw coconut oil or ghee in a heavy skillet over medium heat until ready to sizzle. Add the goat and sear until dark brown with a slight surface crustiness. Transfer meat to a plate.
  2. Stirring frequently, fry tomatoes, chiles, onions and peppers until until the onions are translucent and the tomatoes lose some of their moisture. Add ginger, garlic and dry spices and cook until a thick paste is formed.
  3. Add crushed tomatoes, goat meat, potatoes, carrots, celery, chick peas and lime leaves and simmer until goat is tender, about 75 minutes. Stir the pot now and then, add water if needed to keep it from thickening too much.


Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 2

Be the first to comment

Leave a Reply

Your email address will not be published.


Comment moderation is enabled. Your comment may take some time to appear.