Goat Curry with Vegetables

Step 1

Heat 2 tbsp oil in a large pot over medium-high. Brown the 1.5 lb goat meat in batches until deeply browned on all sides, about 8 minutes per batch. Remove and set aside.

Step 2

In the same pot, add the 1 sliced onion and cook until soft and golden, about 5 minutes. Stir in the 3 tbsp tomato paste and 2 tbsp curry powder, cook for 1 minute until fragrant.

Step 3

Return the meat to the pot. Add the 2 diced potatoes, 8 oz mushrooms, and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until meat is tender, about 30 minutes.

Step 4

Stir in the 1 cup coconut milk and 4 cups leafy greens. Cook uncovered until greens are wilted and sauce has thickened slightly, about 5 minutes. Season with salt and pepper to taste.

Step 5

Serve hot with rice or bread. For extra heat, add chopped chili or a squeeze of lime before serving.