It’s no secret I love goat. Please try it! It’s not a four-letter word! (Well, it is, but you know what I mean.)
This recipe is soooo simple and idiot-proof. You’ll come home after a long day at work/school and a delicious pot of comforting curry stew will be waiting for you! Plus, you’ll have tons of leftovers! Win! Win!
For this crock-pot meal, I adapted my recipe for slow cooker Thai yellow curry with grass fed beef brisket by subbing in goat foreshanks. After 10 hours of gentle simmering, the meat was meltingly tender and falling off the bone by dinnertime.
Do it! Do it! Do it!
Follow the jump for the recipe!
Here’s what I assembled to feed 8 people:
- 4 pastured goat foreshanks (1 pound each) or lamb shanks
- 3 medium yams, peeled and cut in large cubes
- 1 large onion, coarsely chopped
- 1/2 pound baby carrots
- 1 T coconut oil
- 2 T yellow curry paste (I used Arroy-D brand)
- 1 1/2 C coconut milk (I used a frozen 12 ounce package of Hawaiian Sun coconut milk)
- 2 T coconut aminos
- 1 T Red Boat fish sauce
- 2 T apple juice (I use Martinelli’s organic apple juice)
- 16 oz bag of frozen broccoli
- Handful of chopped mixed herbs like cilantro, basil, and mint (optional)
- Kosher salt
- Freshly ground black pepper
Here’s how I made it:
The night before I made the curry, I seasoned the goat shanks liberally with salt and pepper.
The next morning, I chopped the veggies…
…and tossed the onions, carrots, and yams into the slow cooker liner (I used a 6-quart slow cooker). I seasoned the vegetables with salt and pepper and mixed everything well.
I took the seasoned goat shanks out of the fridge…
…and placed them in a single layer on top of the veggies.
In a small saucepan, I melted the coconut oil over medium heat and stirred in the curry paste. Once the spices were fragrant, I poured in the coconut milk and brought it to a simmer, stirring constantly.
Next, I mixed in the coconut aminos, fish sauce, and apple juice.
Once the sauce was finished (take a taste to check for seasoning), I poured it evenly over the shanks and veggies.
I covered the slow cooker with the lid and set it to cook for 10 hours on low.
After 10 hours elapsed, I checked on the stew and the meat was falling off the bone. Perfect!
I removed the shanks from the slow cooker…
…dumped in the bag of frozen broccoli, and stirred the veggies.
I put the lid back on the slow cooker and let the broccoli cook for about 30 minutes (on the low setting).
In the meantime, I removed the meat from the bone and shredded it.
Once the broccoli was heated, I returned the goat back to the pot…
…sprinkled on the minced herbs, and stirred combine. I tasted for seasoning but didn’t need to add anything.
Freeze the leftovers!