Jamaican-Style Curry Goat

We are mere weeks away from our next cow pool, so we’re slowly cleaning out the depths of the freezer to make room for the fifty pounds of beef coming in. Most of what’s left is ground venison, and I have to confess… even ground venison can get a tad boring. So when Glades Ridge Dairy said they had goat stew meat this week, I made sure to pick some up at the farmers’ market.

If you’re looking for local, sustainably raised, grass-fed meat, please consider trying goat meat. Goats are incredibly adaptable animals, are better suited to the Florida environment than cows and so suffer fewer pests and diseases, and the meat is delicious. It definitely has its own flavor, similar to lamb but sweeter. Goat meat is very low in fat and stew meat is best prepared in stews and braised dishes, like this flavorful Jamaican-style curry.

Jamaican-Style Curry Goat

3 fat shallots, chopped
2 cloves garlic, chopped
3 tbl sunflower oil
1/4 c JCS brand Jamaican curry powder
1 1/2 lb Glades Ridge Dairy goat stew meat, cut into chunks
2 large sweet potatoes, peeled and cut into chunks
3 c thin homemade coconut milk, or 1 can of coconut milk plus 1 can of water
1/2 tsp salt
cilantro

Heat a dutch oven over medium heat. Add oil, then garlic and shallots when the oil is hot. Saute just until the garlic starts to color. Then add the meat and let the meat get good and browned, turning the pieces a few times. Add the curry powder and stir well, then add the sweet potatoes. Stir and toss so that everything is covered in the curry paste. Continue to stir and cook until the curry paste is good and sizzling and starts to smell cooked. Don’t burn it!  Then add your thin coconut milk and stir until the mixture comes to a boil. Put the lid on, turn the heat down to low, and cook for 1 1/2 hours.

Serve in bowls topped with fresh chopped cilantro. Guaranteed to cure what ails you!