Ingredients2 h 59 m servings 238 cals
- Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
- Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
- Stir browned 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 the vegetable broth, if desired.
- The hotter the type of chile pepper you choose, the hotter the overall dish.
- Lamb or pork can be substituted for the goat.
- We prefer to serve this with bruschetta instead of rice.
- We like to serve this meal with Slow Cooker Tapioca for dessert.
Per Serving: 238 calories; 7.8 g fat; 20.1 g carbohydrates; 21.9 g protein; 53 mg cholesterol; 509 mg sodium. Full nutrition
ReviewsRead all reviews 4
It was very good! I probably won't be ordering it at my local restaurant now that I can make it. I actually made it twice! The 1st time, I subbed [dried] cayenne for chili peppers and it was too...
We liked this a lot, but it was slightly too "peppery" for us. I used jalapenos, like the submitter (because I'm a spice wimp) - but I think mine were super hot, because my skin is still burning...