My Curry Coconut Goat Stew

Last weekend I realized I had some goat in my freezer from over a year ago.

So figured I should get it out and thaw. While seeing if there was any freezer burn, which there was some. So once it was thawed, I cut any of it away and made it into small pieces.

When you have a frozen goat or lamb leg, cut it into smaller pieces for stew. Make sure you have them cut it into one-inch square pieces. Otherwise, they will make them like two inches or bigger. Which makes the stewing/cooking process more manageable, along with eating afterward.
White bowl with spoon in it along with small pieces of goat, heirloom large white Lima beans from Rancho Gordo, garlic, onions, carrots, celery, half a chopped up squash, curry, Spanish Smoked Paprika, Cayenne, Ancho chili powder, farro, salt, pepper

Asked Rancho Gordo for Bean Recommendation

The day before, I asked Rancho Gordo on Twitter ( @RanchoGordo ) which of their beans I should use. I have many Rancho Gordo beans with being part of the Bean club. I wanted to know which he thought would work best with a coconut milk goat curry. Steve’s (owner) response was to go with one of their white beans. Because of all the other strong curry and goat flavors.

After going through my stockpile of Rancho Gordo beans. I found I had two one-pound bags of their “Large White Lima Bean.” So that’s the one I chose.

I soaked a pound of those in a pot with water with a good pinch of salt and a tablespoon of curry powder for two or three hours. At this point, I have forgotten how long I soaked them. I think that helped make the dish by letting the salt and the curry powder work its way into the beans.

While eating the Lima beans, I noticed that the yellow color of the curry had penetrated the flesh of the beans.

Toward the end of the bean soaking while preparing the vegetables, etc. I put the beans on the stove to start cooking by getting the water to a rolling boil for about ten minutes. Once there, I turned them down to a low simmer.

Vegetable Preparation

Then I diced up three small onions because it was all I had.

Next, I chopped up a head of garlic. It wasn’t the extra flavorful farmers’ market garlic. But store-bought garlic, so I used the whole head to add the right amount of flavor. You can add more or else, depending on how you like it.

Once the onion and garlic were chopped. I added them to my cast iron pan to soften up a bit with some Spanish olive oil, salt, and pepper. Then I added them to the pot of Large White Lima beans that I had simmering on the back of the stove.

After the garlic and onions were added to the simmering beans. I chopped up three small carrots and two stalks of celery. They were cut up into nice uniform pieces, so they cooked at the same rate. I then added them to the pot next.

I then moved on to taking the skin of a small squash. I used only half of it because the one I chose had more skin than squash flesh. I found it was becoming more work than I thought to get a little squash to add to the stew.

Adding Meat and Spices

Once the pot of beans, veggies were at a nice simmer. I added the goat meat pieces into my cast iron pan with more Spanish Olive oil. I did this to give it a good sear and caramelize the outside. Once done added that to the pot next.

NOTE – If you don’t eat meat, you can substitute tofu. If you wanted a milder meat, you could add chicken, beef, pork, and even fish. Or you could skip the meat altogether, and it still would be an excellent meal.

The next thing I needed to do was add the following spices.

  • Curry powder (2 Tbsp)
  • Cayenne chili powder (1 Tbsp)
  • Smoked Spanish Paprika (1 Tbsp)
  • Ancho chili powered (1 Tbsp)

Then some salt and fresh ground pepper. I also added a tablespoon or two of dried basil, oregano, and thyme.

Time to Let Simmer

Finally, I sat back and let it simmer for a few hours. Doing so, let the beans cook and soften along with the meat to more tender.

Of course, about every 20 or 30 minutes, I would get up and check it to make sure it wasn’t bubbling away too much. Added more water when needed, so everything was covered. I tend to leave the lid to my pot off open a bit to let the water evaporate.

Towards the end, I checked the spice and flavor levels to make sure they were where I wanted them. Knowing that as the sauce reduce down, it would get spicier.

Yes, you could use a veggie, chicken, etc., stock instead of water to add more flavor if you wanted. But I didn’t have any at the time.

Adding in Coconut Milk and Farro

Towards the end, I added a 13.5 oz can of coconut milk to let it blend in with everything. Once that was done, I then added 8 oz. of farro to help soak up some of the liquid to become a thicker, more stew-like consistency.

Once it was all done, I ladled some into a small bowl and had the perfect dinner. The only thing missing was a nice slice or two of toasted sourdough to crunch and dip into it.

Ingredients

Below is a general outline of the amounts of all the ingredients I used. Some might have been a bit more, and others a bit less. I tend not to measure and go by taste.

Vegetables

  • 1 head of garlic – finely chopped
  • 3 small onions – chopped
  • 3 small carrots – chopped in small pieces
  • 2 stalks of celery – chopped finely small pieces
  • Half a small squash – chopped, small pieces
  • 1 lb. – Rancho Gordo Large white Lima beans

Meat or other Protein

  • Goat cut into bite-size pieces

Spices, Etc.

  • 3 Tbsp – Curry powder
  • 1 Tbsp – Cayenne chili powder
  • 1 Tbsp – Smoked Spanish Paprika
  • 1 Tbsp – Ancho chili powered
  • 1 Tbps -Salt (more to taste)
  • 1 Tbsp -Pepper – fresh ground
  • 1 – 2 Tbsp – Dried Basil
  • 1 – 2 Tbsp – Dried Oregano
  • 1 – 2 Tbsp – Dried Thyme

Miscellaneous

  • 1 13.5 oz can – Coconut milk
  • 8 oz – Farro

Conclusion

Hope all this was helpful.

If you make it please tell me what you think in the comments. Or even leave me suggestions for other dishes to make or you have made.

Here’s to more home cooking.

Extra Learning

With having or, more importantly, making time during the pandemic, I decided to use my time to take some classes and learn more. It helped getting rid of my cable TV in the fall of 2019.

Many Different Classes

I attended a few Creative Mornings Field Trips. They were about drawing and art, along with two different ones on making tortillas (corn and wheat). Another one had to do with creative writing.

Other classes were Marcy’s Sutton’s “Front-End Accessibility Masterclass.” It was a great class on how to make accessible HTML and CSS along with improving it with JavaScript when building websites and applications.

Food Related Classes and Books

Another event about the food I enjoyed in 2020 was the 2020 Fall Southern Foodways Symposium: Future of the South. That ran on Saturdays in October (3rd, 10th, 17th, and 24th) from 9:00 SM to noon central.

I have been learning about growing my own food, small scale farming, etc. I even purchased a fermenting class from a YouTube homesteaders channel I watch. It was a great class, and I’m looking forward to making more of my own ferments. I did a few ferments before I took the classes, but they didn’t turn out as well as I expected.

I’m looking forward to all the fresh veggies from the farmer’s market in the spring and during the summer too.

I read two books on fermenting too.

  • The Fermented Man – A year on the Front Lines of a Food Revolution by Derek Dellinger
  • The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables by Rene Redzepi and David Zilber
  • Do Preserve – Make Your own Jams, Chutneys, Pickles, and Cordials by Anja Dunk, Jen Goss, and Mimi Beaven

I even spent time learning about food, more specifically beans.

  • The Rancho Gordo Heirloom Bean Guide by Steve Sando and Julia Newberry
  • Cool Beans – The Ultimate Guide to Cooking with the World’s Most Versatile Plant-based Protein with 125 Recipes by Joe Yonan

Reading Creative and Comic Related Books

I have been reading many creative books, with many of them being graphic novels on making comics. Here are a few of those books.

  • Whatcha Mean, What’s a Zine? – The Art f Making Zines and Mini-comics by Mark Todd and Esther Pearl Watson
  • Elements of Fire – A Comic Anthology of Color! edited by Taneka Stotts
  • Cartooning – Philosophy, and Practice by Ivan Brunetti
  • Glenn Ganges in The River at Night by Kevin Huizenga
  • Drawing Book of Faces by Ed Emberley

One Odd Book

I even read a book on bee-keeping, which will help me when I get my own plot of land to grow food.

  • Do Bee-keeping – The Secret to Happy Honeybees by Orren Fox

Here’s to More Diverse Learning

So as you can see, since the beginning of 2020 and into 2021, I have been all over the place attempting to learn new things.