.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Your Cart is Empty

Goat Vindaloo

Name: Goat Vindaloo
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 4-6
Cuisine: Indian
Ingredients: 3-4 lb. of goat stew meat, goat roast, goat shanks, or leg of goat; 2 large onions, chopped; 4 tbs. Ghee or butter; 1 tbs. smoked paprika; 4 tsp. minced garlic cloves from a jar; 2 tbs. tomato paste; 1 tbs. Garam Masala; 1 - 14.5 oz. can of diced tomatoes; 1 cup of beef broth; 2 tbs red wine vinegar; 4 tbs brown sugar; Cayenne pepper to taste, ¼-½ tsp.; Salt to taste

Goat Vindaloo

by Leslie Svacina

Rated 4.3 stars by 7 users

Cuisine

Indian

Servings

4-6

Prep Time

30 minutes

Cook Time

10 hours

Calories

272

Vindaloo is a popular Indian curry dish that is originally from Goa, a state on the western coast of India. Goat vindaloo is made with goat meat cooking with a spicy paste in vinegar and tomatoes. While goat vindaloo is a spicy dish, it can be milder by using less chili peppers. It is typically served with rice or naan bread.

The word "vindaloo" comes from the Portuguese word "vinho d'alhos," which means "wine and garlic." The dish is thought to have originated in the 16th century, when Portuguese sailors brought the dish to Goa. The locals adapted the dish to their own tastes, using vinegar instead of wine and adding spices such as chili peppers and turmeric.

This goat vindaloo recipe is made with a slow cooker to make the slow roasted dish even easier to make.

Ingredients

3-4 lb. of goat stew meat, goat roast, goat shanks, or leg of goat
2 large onions, chopped
4 tbs. Ghee or butter
1 tbs. smoked paprika
4 tsp. minced garlic cloves from a jar
2 tbs. tomato paste
1 tbs. Garam Masala
1 - 14.5 oz. can of diced tomatoes
1 cup of beef broth
2 tbs red wine vinegar
4 tbs brown sugar
Cayenne pepper to taste, ¼-½ tsp.
Salt to taste

Directions

Heat the ghee or butter in a pan on the stove. Sauté onions until translucent, but not browned.
Add the paprika, garlic, tomato paste, garam masala and cayenne pepper, if using. Stir until the mixture becomes a paste.
Turn off the heat, and remove the past from the pan into a separate bowl.
In a slow cooker, add the beef broth, diced tomatoes, red wine vinegar, and brown sugar. Stir to combine.
Add the paste into the slow cooker and stir to combine.
Season the goat meat with salt and place in the slow cooker. If using a larger cut of meat, consider cutting it into smaller pieces to allow for a shorter cooking time.
Cover the slow cooker.
Cook the goat vindaloo on low for 9-10 hours. Time may be longer if cooking a larger cut of meat.
Serve with rice and naan flat bread.

Nutrition

per serving: Calories; 272

Amount/Serving % Daily Value

Fat: 12 grams; 15%
Saturated Fat: 5.6 grams; 28%
Trans Fat: 0.3 grams
Cholesterol: 64.4 milligrams; 21%
Sodium: 228 milligrams; 10%
Carbs: 19.6 grams; 7%
Fiber: 2.2 grams; 8%
Sugar: 14.1 grams
Protein: 21.2 grams
Iron: 3.3 milligrams; 18%
Potassium: 570.4 milligrams; 12%
Calcium: 49.8 milligrams; 4%

Comments will be approved before showing up.

Goat Vindaloo

Goat Vindaloo

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Leave a comment

Also in Goat Recipes

The Best Goat Birria Recipes

Massaman Goat Curry

Chinese Steamed Buns with Goat Filling

Recent Articles