Creamy Goat Stew with Taro
Author: 
Serves: 4
 
An AIP or Paleo-friendly goat and taro stew. Warming and hearty!
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the pot with the pressure cooker lid and set the valve to 'sealing'. Cook for 20 minutes under 'Manual' setting.
  6. 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.
  7. 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.
  8. Sprinkle with chopped coriander. Enjoy!
Notes
1. Using the stove top: Heat up a pot or Dutch Oven over medium heat and add 3 tsp coconut oil. Cook the onion until translucent. Remove and set aside.
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!
Recipe by Provincial Paleo at http://www.provincialpaleo.com/creamy-goat-stew-taro/