Goat Curry

Step 1

Cut the 2 lb goat meat into 1-inch chunks and pat dry with paper towels. Season with 1 tsp salt.

Step 2

Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Brown the goat meat in batches, about 5 minutes per batch, until deeply browned on all sides. Remove and set aside.

Step 3

Reduce heat to medium. Add 1 sliced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Cook until soft and golden, about 5 minutes.

Step 4

Stir in 2 tbsp curry powder and cook for 1 minute until fragrant. Add the browned goat meat back to the pot.

Step 5

Pour in 2 cups coconut milk and 1 cup water. Bring to a simmer, then cover and cook over low heat until the meat is tender, about 45 minutes. The sauce should be thickened and the meat easily pierced with a fork.

Step 6

Uncover and simmer for 5 more minutes to reduce the sauce slightly. Taste and adjust salt. Serve hot with rice or bread.