Coconut Goat Curry

This coconut goat curry is juicy, flavourful, tender, fall of the bone and insanely delicious. It takes over 3 hours to make but the wait is absolutely worth it.

INGREDIENTS

• 10 medium-sized cuts of goat meat
• 4 tablespoons curry powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• 1 teaspoon dry pepper
• 1 big onion
• 1 green bell pepper
• 4 – 5 medium carrots
• 4 – 5 potatoes
• 1 – 2 tablespoons minced garlic
• 4 cups coconut milk
• 2 cups water
• 5 tablespoons vegetable or canola oil
• 1 fresh pepper
• Stock cubes to taste
• Salt to taste

PROCEDURE

Step 1

Get your ingredients ready.

Step 2

Rinse your goat meat and pat dry with a paper napkin. Season with salt and stock cubes. Put the oil in a pot over medium heat, when hot add the meat and brown in batches, this could take anywhere between 20 to 30 minutes. Do not rush this process.

Step 3

Add the thyme, white pepper, dry pepper, garlic, curry powder(I use ducros) and half of the onion (Puree the onion if you don’t like it in chunks).

Step 4

Add the coconut milk, water and fresh pepper ( I added some desiccated coconuts too) and cook on low heat for 2 hours 30 minutes.

Step 5

Peel the potatoes and carrots and cut into big chunks (you can leave the potatoes whole if you wish), add it to the pot and cook for a further 20 minutes (I added more coconut milk and water as I like mine soupy) then add the other half of the onions and chopped pepper and cook for 5 minutes.

Step 6

Take off heat and serve.

Step 7

Enjoy as-is or with a side of rice or bread.