Low Sodium Curried Goat
Savor the rich, aromatic flavors of **Low Sodium Curried Goat**, a healthier twist on a classic Caribbean dish. This recipe features tender, slow-cooked goat meat simmered in a flavorful blend of curry, cumin, turmeric, and fresh ginger, all balanced with creamy coconut milk and the natural sweetness of carrots and potatoes. Made with low sodium vegetable broth, it’s perfect for those seeking to manage their salt intake without sacrificing robust taste. The spice level is easily customizable, with optional cayenne for a fiery kick. Finished with fresh lime juice and cilantro, this hearty dish is a wholesome and satisfying option for dinner. Pair it with fluffy rice or warm flatbread for an unforgettable meal that combines wholesome ingredients and bold flavors. Try this simple yet nutrient-packed recipe today!
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Recipe Information
Ingredients
- 2 pounds goat meat, cubed
- 2 cups low sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper (optional for spiciness)
- 1 cup canned coconut milk
- 0.5 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 medium carrot, sliced
- 1 large potato, cubed
- 2 medium tomatoes, chopped
Instructions
Begin by preparing the ingredients. Chop the onion, mince the garlic, grate the ginger, and cube the potato and goat meat. Slice the carrots and chop the tomatoes.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add curry powder, ground cumin, ground coriander, turmeric, black pepper, and cayenne pepper if using. Stir continuously for about 1-2 minutes to release the aroma of the spices.
Increase the heat to medium-high and add the cubed goat meat to the pot. Brown the meat on all sides, which should take about 5-7 minutes.
Once the meat is browned, pour in the low sodium vegetable broth and bring to a gentle simmer. Scrape the bottom of the pot to deglaze.
Add the sliced carrots, cubed potato, and chopped tomatoes to the pot. Stir in the coconut milk until well combined.
Reduce the heat to low, cover, and let cook for about 1.5 to 2 hours, or until the goat meat is tender and the flavors have melded together.
Before serving, stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.
Serve hot, and optionally, garnish with additional cilantro or lime wedges. Enjoy with a side of rice or flatbread.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5308 mg | 231% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 28.2 g | ||
| Protein | 263.7 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 59.9 mg | 333% | |
| Potassium | 6908 mg | 147% | |
*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.
