{"id":1335,"date":"2021-03-27T16:17:02","date_gmt":"2021-03-27T20:17:02","guid":{"rendered":"http:\/\/www.jfciii.com\/blog\/?p=1335"},"modified":"2024-04-09T15:27:14","modified_gmt":"2024-04-09T19:27:14","slug":"my-curry-coconut-goat-stew","status":"publish","type":"post","link":"http:\/\/www.jfciii.com\/blog\/2021\/03\/27\/my-curry-coconut-goat-stew\/","title":{"rendered":"My Curry Coconut Goat Stew"},"content":{"rendered":"

Last weekend I realized I had some goat in my freezer from over a year ago.<\/p>\n

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.<\/p>\n

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.
\n\"White<\/p>\n

Asked Rancho Gordo for Bean Recommendation<\/h2>\n

The day before, I asked Rancho Gordo on Twitter ( @RanchoGordo<\/a> ) 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.<\/p>\n

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

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.<\/p>\n

While eating the Lima beans, I noticed that the yellow color of the curry had penetrated the flesh of the beans.<\/p>\n

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.<\/p>\n

Vegetable Preparation<\/h2>\n

Then I diced up three small onions because it was all I had.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Adding Meat and Spices<\/h2>\n

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.<\/p>\n

NOTE<\/strong> – 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.<\/p>\n

The next thing I needed to do was add the following spices.<\/p>\n