Indian Goat Curry

A spicy, Indian goat curry can be the perfect meal. This one calls for goat meat. The Serrano chilies add quite a bit of heat which is balanced by the mild coconut milk. Replace chilies with bell peppers for a milder dish.
Prep: 20 min, Cook: 2 hours

1 ½ lb goat stew meat

1 can coconut milk

1 tsp fresh ginger, minced

2 Tbsp curry powder

2 onions, chopped

3 garlic cloves, chopped

4 potatoes in 1” chunks

1 ½ c chicken or beef broth

½ tsp salt

¼ c cilantro, chopped

¼ tsp cinnamon

1 tsp ground cumin

5 Serrano chilies, chopped

2 fresh tomatoes, chopped

olive oil

Heat olive oil in a heavy bottomed pan large enough to hold all the ingredients. Brown stew meat over medium- high heat, then set aside.

In remaining olive oil, cook peppers and onions 5-10 minutes or until soft. Add cumin, cinnamon and curry powder and cook an additional 2 minutes. Add browned meat, broth, salt, coconut milk and tomatoes. Cover and let simmer 50 minutes.

Add potatoes and continue to simmer. When potatoes and meat are tender, an additional 20-30 minutes, add garlic and cilantro. Cook an additional 5 minutes, then turn off heat and serve.
Interested in purchasing goat? Check out our farmers markets or order a whole goat today!