Pressure Cooker Spicy Curried Goat Stew With Pan Fr

Name: Pressure Cooker Spicy Curried Goat Stew With Pan Fried Sweet Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds pieces bone-in goat meat, lamb shank or beef chuck; 1/4 cup olive oil, or as needed; 1 medium yellow onion, sliced; 3 carrots, cut into 1 inch pieces; 1 medium clove garlic, minced; 1 1 inch piece ginger, peeled and minced; 1/2 habanero pepper, stemmed and seeded, chopped; 1 tablespoon chopped fresh thyme or 1 tsp dried thyme; 2 tablespoons curry powder; 1 tablespoon ground allspice; 4 cups low sodium chicken stock, preferably homemade; 1 28 oz can whole tomatoes, crushed by hand in a bowl; 1 bay leaf; 1/2 sliced chayote or 1/2 sliced zucchini or summer squash; 1 small sweet potato, cut into large chunks; 1 medium Yukon Gold potato, cut into large chunks; 2 12 oz cans of coconut milk; 1 teaspoon apple cider vinegar; salt and pepper to taste; 3 ripe, yellow plantains (1/2 plantain per serving); 1/2 cup coconut oil; 1/2 cup cooked cauliflower rice (or jasmine rice, if not paleo/Whole 30); Chopped cilantro, for garnish

Servings: persons

5 pounds pieces bone-in goat meat, lamb shank or beef chuck
1/4 cup olive oil, or as needed
1 medium yellow onion, sliced
3 carrots, cut into 1 inch pieces
1 medium clove garlic, minced
1 1 inch piece ginger, peeled and minced
1/2 habanero pepper, stemmed and seeded, chopped
1 tablespoon chopped fresh thyme or 1 tsp dried thyme
2 tablespoons curry powder
1 tablespoon ground allspice
4 cups low sodium chicken stock, preferably homemade
1 28 oz can whole tomatoes, crushed by hand in a bowl
1 bay leaf
1/2 sliced chayote or 1/2 sliced zucchini or summer squash
1 small sweet potato, cut into large chunks
1 medium Yukon Gold potato, cut into large chunks
2 12 oz cans of coconut milk
1 teaspoon apple cider vinegar
salt and pepper to taste
3 ripe, yellow plantains (1/2 plantain per serving)
1/2 cup coconut oil
1/2 cup cooked cauliflower rice (or jasmine rice, if not paleo/Whole 30)
Chopped cilantro, for garnish

1
Heat pressure cooker to high on sautee function and add 2 tbs olive oil.
2
Once the pot is hot, add the goat pieces in batches and brown on all sides, about 6 min per batch. Be careful not to overcrowd the pot. Remove the meat to a plate once brown.
3
Add a splash more oil to the pot and add the carrots and onion. Cook, stirring often, about 5 minutes slightly brown.
4
Add the garlic, chili pepper, ginger, thyme, curry powder and allspice. Cook, stirring, until the spices are aromatic, 3 to 5 minutes. Add more oil if the bottom of the pot looks too dry.
5
Add stock, tomatoes, bay leaf and goat meat to the pot, along with 1 tsp of salt.
6
Set pot to pressure cook function and set to cook on high pressure for 1 hour.
7
When the hour has elapsed, allow pressure to release naturally.
8
When the pressure has released, remove meat, sort out and discard the bones. Try to keep the meat in large chunks when possible.
9
Return pot to sautee function and bring liquid to a simmer. Add potato, sweet potato, chayote and cider vinegar. Simmer for about 20 minutes or until vegetables are tender. Return meat to pot. Season to taste with salt and pepper and keep warm if serving immediately.
10
Melt coconut oil in a medium cast iron skillet. While that's heating up, peel and slice plantains along a diagonal. You should get four large pieces per plantain.
11
Fry plantains in coconut oil until dark brown on both sides. Remove to a paper towel lined plate and salt immediately.
12
To serve, ladle stew into bowls. For each serving, place 1/2 cup cauliflower rice or jasmine rice on top, two slices of plantains on top and garnish with cilantro.

2374

kcal

Calories

153

Fat

Carbs

228

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5 pounds pieces bone-in goat meat, lamb shank or beef chuck, 1/4 cup olive oil, or as needed, 1 medium yellow onion, sliced, 3 carrots, cut into 1 inch pieces, and more.

Yes, Pressure Cooker Spicy Curried Goat Stew With Pan Fried Sweet Plantains falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Spicy Curried Goat Stew With Pan Fried Sweet Plantains

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions