Sugar-Free Curried Goat
Indulge in the irresistible flavors of "Sugar-Free Curried Goat," a healthy and aromatic spin on the classic Caribbean dish. Tender, slow-simmered goat meat is infused with a vibrant blend of spices, including curry powder, allspice, and thyme, while the bold heat of Scotch bonnet peppers adds a tantalizing kick. Creamy coconut milk and rich chicken stock create a luscious base, complemented by hearty potatoes and sweet carrots. Perfectly balanced without added sugars, this wholesome, gluten-free curry is a feast for the senses. Serve it with rice, flatbread, or your favorite side for a comforting, flavor-packed meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds Goat meat
- 2 tablespoons Olive oil
- 2 medium Onions, chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 small Scotch bonnet peppers, seeded and chopped
- 3 tablespoons Curry powder
- 1 teaspoon Allspice
- 1 teaspoon Thyme, dried
- 2 whole Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Coconut milk
- 2 cups Chicken stock
- 1 pound Potatoes, peeled and cubed
- 2 large Carrots, sliced
- 2 tablespoons Lime juice
- 2 tablespoons Cilantro, chopped
Instructions
Cut the goat meat into 1-inch cubes and rinse thoroughly with cold water and lime juice. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they turn translucent, about 5 minutes.
Add the minced garlic, grated ginger, and chopped scotch bonnet peppers. Cook for an additional 2 minutes, stirring frequently.
Stir in the curry powder, allspice, thyme, and bay leaves. Cook for another 1-2 minutes to release the flavors.
Add the goat meat cubes to the pot. Season with salt and black pepper. Stir well until the goat is fully coated with the spices.
Pour in the coconut milk and chicken stock, ensuring that the meat is fully submerged. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 hours, or until the meat is tender. Stir occasionally.
Add the cubed potatoes and sliced carrots to the pot. Stir well, cover, and cook for an additional 20-30 minutes, or until the vegetables are tender.
Before serving, remove the bay leaves and check seasoning. Adjust salt and pepper to taste.
Garnish with chopped cilantro and serve hot with your choice of side, such as rice or flatbread.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 12009 mg | 522% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 44.7 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 56.1 mg | 312% | |
| Potassium | 7576 mg | 161% | |
*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.
