Coconut Curried Goat recipe

[JOH]

Goat meat, which is not commonly eaten in the United States (except in the Southwest), appears in many West Indian recipes. The Trinis sometimes eat curried goat Jamaican-style, but this version with coconut is more customary.


Ingredients:

* 2 tablespoons 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 tablespoon freshly grated ginger
* 2 teaspoons ground coriander
* 1 teaspoon turmeric
* ½ teaspoon freshly ground black pepper
* 2 teaspoons red chile powder (powdered pure chiles, without spices)
* 1 teaspoon ground cumin
* 1½ pounds lean goat meat (or substitute lamb), cut into 1/2-inch cubes
* 1½ cups water
* 2 tablespoons coconut cream, or more to taste
* salt to taste

Method:
Heat the ghee or oil in a skillet, add the onion, garlic, peppers, and ginger and sauté for 5 minutes, stirring occasionally.
Add the coriander, turmeric, black pepper, chile powder, and cumin and sauté for another 3 minutes, stirring constantly.
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.
Add salt to taste and serve hot with a chutney of choice.