Whole30 Curried Goat
Dive into the bold, aromatic flavors of this Whole30 Curried Goat recipe—a delightful, slow-cooked Caribbean-inspired dish that's as nourishing as it is flavorful. Made with tender goat meat simmered in a rich blend of curry powder, allspice, fresh thyme, and creamy coconut milk, this stew is elevated with the natural heat of scotch bonnet peppers and the sweetness of hearty vegetables like carrots, potatoes, and bell peppers. Perfectly Paleo and Whole30-approved, this recipe embraces clean, wholesome ingredients like coconut oil and vibrant herbs, offering a hearty meal that's dairy-free, gluten-free, and entirely satisfying. With two hours of cook time, the result is ultra-tender goat meat infused with fragrant spices, making it the ultimate comfort meal to warm up any evening. Serve this spiced masterpiece over cauliflower rice or enjoy it solo for a flavorful feast that’s perfect for meal prep or special occasions.
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Recipe Information
Ingredients
- 2 pounds goat meat
- 2 tablespoons coconut oil
- 1 large onion
- 4 whole garlic cloves
- 1 inch piece fresh ginger
- 1 whole scotch bonnet pepper
- 3 tablespoons curry powder
- 1 teaspoon ground allspice
- 4 whole fresh thyme sprigs
- 1 can (13.5 oz) canned coconut milk
- 2 large carrots
- 2 medium potatoes
- 1 large bell pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water
Instructions
Begin by cutting the goat meat into 1-inch cubes. Rinse under cold water and pat dry with paper towels.
Peel and finely chop the onion, garlic cloves, and ginger. Set aside.
Slice the scotch bonnet pepper in half and remove the seeds if you want to reduce the heat. Chop finely.
In a large pot, heat the coconut oil over medium-high heat. Once hot, add the goat meat in batches to brown on all sides. Remove and set aside.
In the same pot, add the chopped onion, garlic, ginger, and scotch bonnet pepper. Sauté for 3-4 minutes until the onions are translucent.
Stir in the curry powder and ground allspice, cooking for an additional 2 minutes to enhance the flavors.
Return the browned goat meat to the pot. Add the thyme sprigs, canned coconut milk, salt, pepper, and water. Stir to combine.
Bring to a simmer. Cover the pot tightly, reduce the heat to low, and let it cook gently for 1 hour and 30 minutes, stirring occasionally.
While the goat is cooking, peel and chop the carrots and potatoes into 1-inch cubes. Cut the bell pepper into strips.
After the initial cooking time, add the carrots, potatoes, and bell pepper to the pot. Mix well. Continue to simmer for another 30 minutes or until the vegetables and meat are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the thyme sprigs before serving. Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 9392 mg | 408% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 38.1 g | ||
| Protein | 270.7 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 66.9 mg | 372% | |
| Potassium | 8588 mg | 183% | |
*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.
