Curry Goat
Ingredients
2 pounds goat meat (or lamb) with or without bones
1 lime, juiced
1/4 tablespoon salt (more if needed, do not overdo!)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
2 1/2 tablespoons curry powder
2 whole scallions, sliced
1 onion, sliced
3 cloves garlic, minced
4 tbsp. vegetable oil
14 oz. can diced tomatoes
1 cup coconut milk
3 medium sliced potatoes (optional)
2-3 medium sliced carrots (optional)
14 oz. can garbanzo beans (chick peas) or great northern beans (cannellini)
2-3 cups water
Instructions
Rinse goat meat well, rub lime juice over it, place meat in a bowl, then add salt, black pepper, thyme, curry powder, scallions, onion and garlic.
Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal.
Heat the oil in a skillet until it is very hot (I just heated the oil in the pot in which goat was marinading), and saute the meat until golden brown.
Then add the marinade, tomatoes (with juice) and coconut milk, and simmer for approximately 3 more minutes.
Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.
30 mins before the lamb is done, add potatoes, beans (drained) and carrots.