Turmeric & Coconut Goat Curry
Ingredients
- 1 tablespoon rendered lard, ghee, or coconut oil
- 2 pounds goat, (hind leg or shoulder), cut into 1 large chunks
- 1 large onion, roughly chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, peeled, and minced
- 1 dried red chili
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander seed
- 1/2 teaspoons freshly cracked black pepper
- Sea salt to taste
- A splash of apple cider vinegar or lime juice
Instructions
- Heat a large Dutch oven over medium-high heat.
- Melt down the fat then add the goat in one layer.
- Brown the meat on all sides then stir in the onions, garlic, and ginger. Cook until the onions soften and the garlic and ginger are quite fragrant before adding the spices. Stir well to incorporate then pour in the two cans of coconut milk.
- Bring the liquid to a simmer then partially cover, reduce heat, and simmer for about 45 minutes, or until the meat is tender.
- Season to taste with sea salt then finish with the vinegar.
- Serve over rice, mashed squash, swat potatoes with a sprinkle of freshly chopped cilantro.
