Sous Vide Curried Goat Stew

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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Recipe Temp 180 F / 82.2 C
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This curried goat stew, in many ways, resembles a slow cooked beef stew. Thanks to the 24 hours in the Anova Sous Vide Precision Cooker, what can be a tough, gamey meat falls into perfect pieces in this recipe.

Ingredients for 6

  • 2 pounds bone-in goat meat

  • 1 (14.5-ounce) can diced tomatoes

  • 3 tablespoons curry powder

  • 2 tablespoons minced onion

  • 2 teaspoons ground cumin

  • 2 teaspoons smoked paprika

  • 1 teaspoon minced garlic

  • 1 teaspoon minced ginger

  • 2 bay leaves

  • Salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Combine goat, tomatoes and their juices, curry powder, onion, cumin, paprika, ginger, and bay leaves in a large zipper lock bag. Season with salt and pepper.

  • Step 3

    Seal the bag using the water immersion technique and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the goat submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the goat from the stew. Discard bones and any large pieces of fat. Shred and return to the stew. Season to taste with salt and pepper and serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time