Goat is not a meat that’s commonly found in western supermarkets, you’d usually have to get it from ethnic stores or markets. It’s really worth seeking out, as its taste is pretty mild and yet flavoursome. In the form of a goat stew, it provides a richness not unlike veal. If you’re looking for a goat recipe, you may want to consider this one.
The first time I tried it in Quebec was in summer this year after we visited a goat farm called Cassis et Mélisse, which specialises in organic goat’s milk products. Family run and very proud of their goats and what they do, they produce wonderful cheeses and creamy organic goat’s milk.
We enjoyed a picnic on their grounds and were given a tour as well. There’s even a modern chalet on premise for vacation rental.
The only dairy products my family consumes currently are non-cow based products on an occasional basis, so we stocked up on some cheeses and goat’s milk for the boys. When I was there I spotted frozen goat stew meat for sale and decided to get a few packs.
Taro stew is a classic Chinese style stew that’s creamy and hearty without the use of dairy products, unlike many western style creamy stews. Instead, coconut milk is used to good effect as it matches perfectly with taro. When taro is cooked in stew form, it dissolves somewhat into the stew, enriching and thickening it without the need for flours. Usually made with chicken, my recipe uses goat which makes it perfect for colder weather as goat is a warming meat. Frying the taro beforehand makes them extra tasty and prevents them from completely dissolving into the stew, and I love to sneak a couple of pieces while prepping the dish. I think it’s tastier than potatoes!
In this recipe, I used eddoes which are like miniature taro roots but not related. Choose whichever is available to you, the preparation is the same: peel them dry with a knife and cut into chunks. The hairy bark-like skin isn’t exactly pleasant to eat, so just toss or compost them. Some people are sensitive to the sap produced by the cut taro flesh and can develop itchy hands while handling them, so it’s best to wear disposable gloves or coat your hands with oil or vinegar, though I don’t react to them personally and simply use my bare hands to handle the dry cut taro. When wet, the cut surface gets pretty slippery, so it’s important to handle them dry! Wash them by tossing lightly in a colander under running water to avoid any hand contact. Of course, once it’s cooked it’s perfectly fine.
I like to serve this with white rice for the rest of the family while I eat it as is. Have you tried either goat or taro before? What’s your preferred cooking method?
- 2 cups/ 300g taro/ eddoes, cut into 1 inch chunks
- Avocado oil/ animal fat (enough to form a layer in a heavy-bottomed pot)
- 1 small onion, peeled and chopped
- 1 tbsp coconut oil
- 1lb/ 500g young goat meat, cubed into 1 inch cubes
- 1 cup bone broth
- 4 cloves garlic, smashed
- 1 leek, white part cut into ½ inch rings or 3 green onions, cut into 1 inch long pieces
- 1 cup coconut milk
- Sea salt, to taste
- 1 tbsp coriander leaves, chopped
- Fry the taro/ eddo chunks in a layer of hot oil/fat in a heavy-bottomed pot over medium heat until crisp. Drain over kitchen paper towels and set aside.
- Using the Instant Pot Pressure Cooker: Using the 'Saute' function of the Instant Pot, cook the onion in 1 tbsp coconut oil until translucent. Remove and set aside.
- Working in batches, brown the goat meat in the pressure cooker pot until seared on all sides. Top up with extra oil if necessary. Set aside.
- Pour the bone broth into the pot, stirring gently to remove any browned bits of meat stuck to the bottom of the pot. Add in the onions, browned meat, garlic and leeks or green onions.
- Cover the pot with the pressure cooker lid and set the valve to 'sealing'. Cook for 20 minutes under 'Manual' setting.
- Once the cooking time is completed, press 'cancel' and allow the cooker to cool naturally until the pressure is released. You may speed up the pressure release duration by placing damp cool towels on the lid.
- Select the 'Saute' function and add in the cooked taro chunks and coconut milk, stirring gently to mix. Add sea salt to taste. Let it simmer until the taro chunks are cooked and gravy thickened slightly. It should not take more than 5 minutes.
- Sprinkle with chopped coriander. Enjoy!
2. Working in batches, brown the goat meat until seared on all sides. Top up with extra oil if necessary. Set aside.
3. Pour the bone broth into the pot, stirring gently to remove any browned bits of meat stuck to the bottom of the pot. Add in the onions, browned meat, garlic and green onions.
4. Bring to boil, then lower heat and allow to simmer with the lid on for about 30 to 40 minutes or until goat meat chunks are tender, stirring occasionally.
5. Add in the taro chunks and coconut milk, stirring gently to mix. Add sea salt to taste. Let it simmer until the taro chunks are cooked and gravy thickened slightly. It should not take more than 5 minutes.
6. Sprinkle with chopped coriander. Enjoy!
