Slow Cooker Goat Stew

Goat Curry

Slow Cooker Goat Stew
From Nom Nom Paleo

Yup, you read that correctly, GOAT stew.  Now wait, don’t leave the page so fast!  How can you be sure you wouldn’t love goat???  I mean, don’t tell me you’ve never had goat cheese.  Isn’t it possible that an animal with such delectable milk has pretty tasty meat as well?  70% of the world sure thinks so, since that’s the percent of the world population that consumes goat regularly.  According to Wikipedia, the meat is “savory and less sweet than beef but slightly sweeter than lamb.”  I guess that sounds about right.  I can personally attest that it’s WAY less gamey than lamb, and after a day in the slow cooker it shreds just like pulled pork.  Frankly, I think you could serve an unassuming person this stew without them ever thinking to ask what the meat is.  It’s delicious and tender and tastes like, well, meat.

Ok, have I convinced you yet?  Honestly, the most trying aspect of this stew is finding the goat meat.  We got ours at a wholesale butcher in the West Loop called Olympia Meats.  If you happen to have any ethnic grocery stores or butchers near you, that’s a pretty good shot as well since virtually every other ethnicity eats the stuff.  Once you’ve secured your goat, you’re just moments of work and hours of no work (God bless slow cookers) away from an amazing stew.  We love to try new stuff, especially during the Whole30 challenge, and Mr. Goat certainly did not disappoint!

Ingredients

  • 3 medium yams, peeled and cubed
  • 1 large onion, coarsely chopped
  • 1/2 lb baby carrots
  • 4 goat bone-in foreshanks (about 1 pound each)
  • salt, to taste
  • pepper, to taste
  • 1 Tbsp coconut oil
  • 2 Tbsp curry paste (original recipe called for yellow, but we only had red and green, so we did a mix of those two)
  • 1 1/2 cups coconut milk (one can)
  • 2 Tbsp coconut aminos (or soy sauce)
  • 2 Tbsp apple juice
  • 1 Tbsp fish sauce
  • 16-oz bag of frozen broccoli
  • salt, to taste
  • pepper, to taste

Preparation

  1. The night before, place the yams, onion and carrots on the bottom of a large slow cooker.  Sprinkle with salt and pepper and toss to combine.  Season the goat shanks with salt and pepper and lay them on top of the veggies.  Place the slow cooker in the fridge overnight.
  2. Make the sauce.  This can be made the night before and stored separately from the meat and veggies, or made in the morning before you start the slow cooker.  Melt the coconut oil in a small saucepan over medium heat.  Add the curry paste and cook, stirring, until fragrant.  Pour in the coconut milk, increase heat to medium-high and bring to a simmer, stirring constantly.  Stir in the coconut aminos, apple juice and fish sauce.  Remove from heat.  Pour the sauce evenly over the contents of the slow cooker (or store in the fridge and pour over in the morning).
  3. Set slow cooker on low and allow to cook for 10 hours.
  4. After 10 hours remove the goat shanks and place them in a large bowl.  Increase slow cooker to high, add the frozen broccoli and stir to combine.  Allow to cook uncovered for 30 minutes.  Meanwhile, use two forks to shred the goat meat and remove all the bones.  Taste some of the goat while you’re at it.  Prepare to be shocked and amazed.  You’re a weirdo that loves goat.  Or maybe everyone else is weird for never trying it…
  5. After 30 minutes has passed, add the shredded goat meat back in.  Stir to combine and add salt and pepper if needed.  Scoop into bowls and enjoy!

Serves 6-8.

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2 Responses to Slow Cooker Goat Stew

  1. Doreen Dodero says:

    I know you did a good job of explaining how tasty goat is…..however it still leaves me dumb founded and not willing to seek out purchasing goat. I will try the recipe with beef.

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