Low Carb Curried Goat
Discover a bold and flavorful twist on a Caribbean classic with this Low Carb Curried Goat recipe! Featuring tender goat meat simmered in a rich, aromatic blend of curry powder, allspice, fresh ginger, and scotch bonnet pepper, this dish packs a punch without compromising your carb count. Coconut milk creates a silky base, while fresh thyme and bay leaves infuse the stew with layers of depth and warmth. Perfectly tailored for keto or low-carb lifestyles, this hearty dish pairs wonderfully with cauliflower rice or steamed broccoli to keep things light yet satisfying. Ready in just under two hours, this recipe is a must-try for adventurous eaters seeking bold, globally-inspired flavors!
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Recipe Information
Ingredients
- 2 pounds goat meat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons curry powder
- 1 teaspoon ground allspice
- 1 small scotch bonnet pepper, chopped
- 1 cup coconut milk
- 2 spring onions, chopped
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Begin by trimming any excess fat from the goat meat and then cut into 2-inch cubes.
Heat olive oil in a large heavy-based pot over medium heat. Add the chopped onion, garlic, and ginger, sauté until the onion is soft and translucent, about 5 minutes.
Sprinkle in the curry powder and ground allspice, stirring continuously to prevent burning, cook for 1 minute or until aromatic.
Increase the heat to medium-high and add the goat meat, searing it on all sides until browned. This should take about 8-10 minutes.
Stir in the chopped scotch bonnet pepper. Pour in the coconut milk and water, stirring well to combine all the ingredients.
Add the chopped spring onions, thyme sprigs, and bay leaves. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 75-90 minutes, or until the goat is tender and the flavors have melded.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro, alongside cauliflower rice or steamed broccoli for a low-carb meal.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 9240 mg | 402% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 25.8 g | ||
| Protein | 249.8 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 50.3 mg | 279% | |
| Potassium | 4918 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
