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2½ Tbs. clarified unsalted butter, divided
1½ lbs. diced goat stew meat, divided
2 cups homemade goat stock or low-sodium chicken stock, divided
3/4 cup diced yellow onion
3/4 cup diced green bell pepper
1½ tsp. chopped garlic
1/2 cup peeled and diced eggplant
1¼ tsp. kosher salt
1 Tbs. curry powder
1/4 tsp. dried thyme
1 bay leaf
Pinch red pepper flakes
1/2 cup peeled and diced plum tomatoes
Working in two batches and using a heavy-bottomed pot over medium-high heat, heat three-fourths tablespoons of the butter, add half of the meat, and brown. This should take about five minutes per batch. Add some of the stock to the pot between batches and scrape up the brown bits on the bottom. Reserve this stock.
Heat the remaining tablespoon of butter in the same pot. Add the onions and sauté them for five to seven minutes, until they become a little more than golden brown. Stir in the bell pepper and garlic and continue sautéing until tender, about five more minutes. Add the diced eggplant, salt, curry powder, thyme, bay leaf, and red pepper flakes and continue to sauté until tender, three to four minutes.
Stir the tomatoes, reserved goat meat, and reserved stock into the pot. Add the rest of stock and bring all to a simmer. Reduce the heat to low and slow-simmer the stew for about an hour. Check the meat. When it is done, it will be tender in your mouth but not falling apart yet. Cook it 15 to 30 minutes more if needed.
Serve it with what is known in India as raita —rice or grits and yogurt mixed with mint, grated cucumber, and lime juice.