Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Goat stew meat

  2. 1 1/2" pieces

  3. 4 cups 250g / 8.8oz Sliced onions

  4. 1 cup 62g / 2 1/5oz Tomato - seeded, chopped (large)

  5. 2 tablespoons 30ml Chopped ginger

  6. 6 Garlic cloves - crushed

  7. 6 tablespoons 90ml Curry powder

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 6 tablespoons 90ml Ghee - (listed below)

  11. (or vegetable oil)

  12. Water - as needed

  13. Cheryl's Hot Sauce - (see recipe), to

  14. Taste 4 Yukon Gold potatoes - peeled, and Cut into large dice 1 Scallions - thinly sliced for Garnish

  15. Ghee

  16. 1 lb 454g / 16oz Unsalted butter - cut into chunks

Instructions Jump to Ingredients ↑

  1. In a large bowl, season goat meat with onions, tomato, ginger, garlic, curry powder, salt and pepper. Mix well and allow to marinate refrigerated overnight.

  2. Remove meat from marinade. In a large braising pot, over a moderately-high heat, brown off meat in 2 tablespoons ghee or oil until golden brown on all sides. When done browning all of the meat, pour excess fat from pot.

  3. Add rest of ghee or oil to pot and all of the reserved marinade, some hot sauce and saute for 6 minutes, then return meat to pot with enough water to just cover the meat and bring to a boil. Cover and put the pot in preheated 375 degree oven for 1 1/2 hours. Add potatoes to pot. Return pot to oven and cook for 1/2 hour or until meat is tender.

  4. Simmer sauce over medium heat and uncovered to thicken. Season with salt and more hot sauce if desired. Garnish meat with scallions. This can be served with roti or white rice.

  5. Ghee: Put butter in a heavy bottomed saucepan and into a preheated 300 degree oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.

  6. This recipe yields 10 to 12 servings.


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