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.