If you have been following me for long, you have probably figured out that cooking is my creative outlet. I love trying new things and tend to view recipes as a guideline rather than strict instructions. While at the Asian market a few weeks ago I came across a package of goat chops. I was intrigued so I brought it home and tossed it into the freezer until I could figure out what to do with it. Last week, I came up with this recipe. Both kids gave it a thumbs up. I would love to hear your family’s opinion. And don’t worry, if you can’t find goat (or don’t want to) this can also be made with lamb or beef.

Goat Stew

2-3lb bone-in goat chops
A large (baseball size) onion, chopped
4 large carrots, cut into bite-size pieces
1large sweet potato, cut into bite-size pieces
2 cans diced tomatoes
1.5 cups of bone broth

5 cloves of garlic, minced
1 Tbl curry powder
1 tsp each salt and pepper
1 cinnamon stick
1 tsp mustard powder


Heat 1 Tbl of lard in base of pressure cooker. Brown meat on both sides in medium-high heat in batches

De-glaze pan with broth and return meat to pan

Add vegetables, tomatoes, and spices

Pressure cook 30 minutes on high (stew/chili setting)

Slow release


Note – this tastes terrific served over roasted acorn squash

Variation – replace goat with beef

Pressure Cooked Goat Stew

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