Prep Time:
15 mins
Cook Time:
1 hr 45 mins
Additional Time:
1 hr
Total Time:
3 hrs
Servings:
8
Ingredients
Directions
Combine goat meat, chile peppers, curry powder, garlic, salt, and black pepper in a bowl. Cover and marinate in the refrigerator, 1 hour to overnight.
Remove goat meat mixture from bowl; pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook goat meat in batches, browning on all sides, 5 to 6 minutes per batch; transfer to a plate. Add onion and celery to stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
Stir goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf; bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
Remove stockpot from heat; skim off surface fat and remove bay leaf.
Cook's Notes:
Substitute homemade stock or water for vegetable broth, if desired.
The hotter the chile pepper you choose, the hotter the overall dish.
Lamb or pork can be substituted for goat.
We prefer to serve this with bruschetta instead of rice.
We like to serve this meal with slow cooker tapioca for dessert.
Nutrition Facts (per serving)
238
Calories
8g
Fat
20g
Carbs
22g
Protein
