Goat Stew

Description

Goat Stew is a mildly spiced, coconut milk-based curry traditionally prepared in Kerala’s Christian households, especially during festive breakfasts and Sunday lunches. Often served with appam or idiyappam, this dish is known for its delicate flavor, tender goat meat, and fragrant whole spices.

Bone-in goat pieces are slow-cooked with onions, ginger, garlic, green chilies, and whole spices like cardamom, cinnamon, and cloves. The base is enriched with thick coconut milk, which gives the stew its creamy consistency and gentle sweetness. A final tempering of curry leaves and coconut oil adds a distinctly Kerala aroma.

Goat Stew is commonly prepared during Easter, Christmas, and weddings across districts like Kottayam, Pathanamthitta, and Ernakulam, and continues to be a nostalgic comfort dish for Malayali families in Mississauga, Scarborough, and Brampton.