- 2 tablespoons butter
- 2 tablespoons curry powder (I used Madras Curry from Penzey's)
- 1 tablespoon ground coriander
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 1 teaspoon ground ginger
- 2 teaspoons salt
- 1/2 teaspoon turmeric
- 1 pound stew meat (goat)
- 1 onion (medium, diced)
- 1 pound sweet potato (diced)
- 1 can coconut milk
- 1 can crushed tomatoes (or diced)
- 2 tablespoons tomato paste
- 1 cup chicken stock
|Calories610Calories from Fat420|
|% DAILY VALUE|
|Calories from Fat420|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dot H. 2 years ago
My first time cooking goat - it was absolutely wonderful! I did not read the "one cup" of chicken stock, and added two, so I had to reduce the sauce in the pot. The sweet potato added just the right amount of sweetness to counter balance the spices. I will be making this again!
Raina T. 3 years ago
It was ok. The flavors/spices seemed kind of muted compared to other curry recipes I've tried. It may have been a cook error on my part, not sure, I'd have to do the recipe again to find out. Over all it was good for what it was, defiantly a good base recipe to tweek to my person tastes.
Valery M. 4 years ago
WOW WOW WOW. I used this as the basis for tonight's family dinner, even though I only had b/s chicken breast on hand, and it was incredible. Full of amazing flavor and such melt-in-your-mouth texture. Both my kids LOVED it - my infant who has only recently started eating solids and my unbelievably picky 3 year old! Besides using chicken, I also had no cardamom, and only chicken broth, not stock. Perhaps because of the broth and the higher water content of the chicken, it was a little thin when done so I thickened it just a bit with about 1.5 tbsp of cornstarch. Despite the change in meats and lack of cardamom, though, it was a lick-the-plate-clean dinner all around!