Goan Influenced Goat Stew is an earthy, warming and delicious meat stew that can be made with any red meat you have on hand.
I almost forgot to share this recipe! Part of it is because some recipes are attached to particular dates, like Creative Cookie Exchange or Muffin Monday, and so I skip ahead and then when I try to get back in place so to speak I miss a recipe. Ack! And that would be a shame, because this recipe was delicious.
Part of it is just me being absent-minded.
From a flavor perspective, this Goan Influenced Goat Stew is basically me riffing with Indians spices and flavors. I was thinking of Goa when I made it and the use of vinegar in the Portuguese Goan recipes. But my real inspiration in making this dish was finding Strip District Meats down in the Strip District and discovering that pretty much every meat I had ever dreamed of cooking with was mine for the asking. And as you might recall from my West Indian Goat Curry With Beef, I love goat but have never been able to cook with it. So when I started this recipe I was mostly just excited to finally try cooking with goat!
My family went crazy for this Goan Influenced Goat Stew. The goat is succulent after being rubbed with turmeric (a natural meat tenderizer) and slow cooked. When I made this dish we were still getting local corn, but you could easily substitute frozen corn–I strongly prefer organic for frozen.
I had the flavors of Goa, India in the back of my mind when I created this dish. Whether a Goan would recognize it as such however I am not so sure!
- 2 lbs goat stew meat, cut into 2 inch chunks (mine was pre-cut, bone-in--use with or without bones, your choice, either is fine)
- 1 t turmeric
- 1 t paprika or cayenne, heat tolerance depending
- 1 1/2 t coarse sea salt
- 2-4 T vegetable oil, divided
- 2-4 T cider vinegar, divided
- 1 1/2 t cumin seeds
- 2 large onions, chopped
- salt to taste
- 2 T minced garlic
- 1-2 T minced chile pepper, hot if desired
- 2 T minced ginger
- 1 T ground cumin
- 2 T ground coriander
- 2 t garam masala, divided
- 1 1/2 cups water
- 2 lbs teeny tiny baby redskin potatoes (you can sub larger potatoes but will need to cut them down to size)
- corn kernels from 3 cobs or equivalent frozen
- 1/2 cup chopped cilantro, plus more for garnish
Whisk together the turmeric, paprika (or cayenne) and coarse sea salt. Rub it all over the chunks of goat meat. Let stand for 20 minutes.
Heat 1-2 tablespoons of vegetable oil in a cooktop-safe slow cooker insert or heavy pot over medium heat. Add the goat meat, in batches if necessary, and brown on at least 2 sides. Remove to a bowl.
Splash 1-2 tablespoons of cider vinegar into pot and deglaze. Add 1-2 more tablespoons of oil if needed and the cumin seeds. Let roast for 30-60 seconds over medium-high heat, until they are browned and fragrant.
Add the onions with a pinch of salt. Stir to incorporate the cumin seeds. Let the onions cook, stirring occasionally, for 10-15 minutes, until caramelized. Splash in cider vinegar as needed to prevent scorching or sticking.
Add the minced garlic and ginger. Stir and cook another 5 minutes.
Add the ground cumin, ground coriander and 1 teaspoon of the garam masala. Stir and cook briefly, about 1 minute.
Either add the goat back to the slow cooker insert with the water or add everything in the pan to your slow cooker along with the goat and water. Just make sure everything is transferred to the slow cooker base. This can cook for 4 hours on high or 8 hours on slow, but either way plan to add the potatoes later to prevent mushiness.
2 hours (on high) or 4 hours (on low) before serving, add the potatoes and corn with another pinch of salt.
When it is time to serve, make sure the potatoes are tender and add 1 teaspoon of garam masala, 1 tablespoon of cider vinegar and a pinch of salt. Taste for more of any of those, especially the salt.
Garnish with cilantro and serve.
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