Ginger and coconut-curried goat

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Ingredients

2 tbsp ghee (clarified butter) or vegetable oil

1 onion, chopped fine

2 cloves garlic, minced

3 seasoning peppers, seeds and stems removed, chopped fine (or substitute Yellow Wax Hots)

1 tbsp freshly grated ginger

2 tsp ground coriander

1 tsp turmeric

½ tsp freshly ground black pepper

2 tsp red chile powder (powdered pure chiles, without spices)

1 tsp ground cumin

1½ lbs lean goat meat (or substitute lamb), cut into 1/2-inch cubes

1½ cups water

2 lbs coconut cream, or more to taste

Salt to taste

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Chef Photos

Serves 2-4

Directions

1. Heat the ghee or oil in a skillet, add the onion, garlic, peppers, and ginger and sauté for 5 minutes, stirring occasionally.

2. Add the coriander, turmeric, black pepper, chili powder, and cumin and sauté for another 3 minutes, stirring constantly.

3. Add the meat and brown it, stirring occasionally. Add the water and simmer the meat until tender, about 1 hour. Add more water if the mixture becomes too dry. Stir in the coconut cream and cook for 5 minutes.

4. Add salt to taste and serve hot with a chutney of choice.

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Ginger and coconut-curried goat

Ingredients

Chef Photos

Directions

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