Curried Goat Recipe

Prepare meat

Pat the goat pieces dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Brown the goat

Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. In batches (do not overcrowd), sear goat pieces until well browned on all sides, about 4-5 minutes per batch. Transfer browned pieces to a plate and set aside. Add remaining 1 tablespoon oil if needed between batches.

Sauté aromatics and spices

Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and beginning to brown, 8-10 minutes. Add the minced garlic and grated ginger and cook 1-2 minutes until fragrant. Stir in ground coriander, cumin, turmeric, curry powder, allspice, and cinnamon and cook 30-45 seconds to bloom the spices.

Build the sauce

Add the tomato paste and cook 1-2 minutes, stirring to coat the onions and spices. Pour in the diced tomatoes with their juices, scraping any browned bits from the bottom. Return the browned goat to the pot. Pour in the stock and coconut milk, add the bay leaf, and bring to a gentle simmer.

Simmer

Reduce heat to low, partially cover, and simmer gently until goat is very tender and sauce has thickened, about 1.5 to 2 hours. Stir occasionally and adjust heat so the sauce barely bubbles. If liquid reduces too much before goat is tender, add up to 1/2 cup extra stock or water.

Finish

When goat is tender, remove bay leaf. Stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning with salt if needed. Keep warm while preparing gnocchi and cashew garnish.

Roast or prepare sweet potatoes

Preheat oven to 400°F (200°C). Prick whole sweet potatoes with a fork and roast on a sheet pan until very soft, about 45-60 minutes depending on size. Alternatively, microwave until soft. Let cool slightly, peel, and pass through a ricer or mash until smooth. You should have about 2 cups (from ~1.5 lbs).

Make gnocchi dough

On a clean work surface or in a bowl, combine the warm mashed sweet potato, 1/2 cup ricotta, 1 beaten egg, 1 tsp salt, and 1/4 tsp nutmeg. Mix gently until combined. Add 1 3/4 cups flour a little at a time, folding until a soft, slightly sticky dough forms — avoid overworking. The exact amount of flour may vary; dough should hold shape but remain tender.

Shape gnocchi

Divide dough into 4 portions. On a floured surface, roll each into a rope about 3/4-inch thick. Cut into 1-inch pieces. If desired, press each piece against the tines of a fork or a gnocchi board to create ridges. Place formed gnocchi on a lightly floured tray until ready to cook.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into the boiling water. They’re done when they float to the surface, about 2-3 minutes after dropping. Use a slotted spoon to remove and transfer to a tray.

Brown gnocchi in sage butter

In a large skillet over medium heat, melt 3 tablespoons unsalted butter. Add the sage leaves and cook until the butter foams and the sage crisps slightly (about 1-2 minutes). Add cooked gnocchi in a single layer and sauté until each piece develops light golden-brown edges, 3-4 minutes, turning gently. Remove from heat and keep warm.

Toast cashews

In a small skillet over medium heat, melt 1 tablespoon butter (or warm 1 tbsp oil). Add 3/4 cup raw cashews and toast, stirring frequently, until fragrant and golden, 4-6 minutes. If using, sprinkle 1 teaspoon brown sugar in the last minute to caramelize lightly. Remove from heat and sprinkle with 1/4 tsp sea salt; let cool slightly.

To serve, spoon a portion of sweet potato gnocchi into shallow bowls. Ladle curried goat and plenty of sauce over or alongside the gnocchi. Scatter toasted cashews over the top and finish with additional chopped cilantro if desired. Serve hot with lime wedges on the side.

Leftovers: refrigerate curry and gnocchi separately in airtight containers for up to 3 days. Reheat curry gently on the stove; warm gnocchi in a hot skillet with a little butter to revive texture.