2-1/4
5
3
3/4
12
2
-------
1/2
1
1
-------
4
1
1/2
1
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ar
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#
oz
cl
in
oz
T
---
t
t
t
---
T
c
c
t
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Goat Chunks (1)
Onions
Garlic
Ginger Root
Tomatoes, ripe
Cilantro
-- Seasoning
Pepper black
Curry Powder (2)
Salt
-------------
Oil
Water
Coconut Cream
Lime Juice
-- Serve with
Steamed Rice
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Prep - (40 min)
- Prepare GOAT CHUNKS. Cut into large stew size chunks.
Large chunks with bones can be cut using a sharp Chinese cleaver
knife driven by a soft faced mallet.
- Quarter ONIONS lengthwise and slice thin crosswise.
- Crush GARLIC and chop fine, Slice GINGER very thin.
cut the slices into threads and chop threads fine. Mix.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Chop small.
- Chop CILANTRO coarse.
- Squeeze LIME JUICE.
- Mix all Seasoning items.
- Mix Coconut Cream and Flour.
Run - (3 to 6 hrs - depending of Goat
or Mutton and what age the beast was)
- In a coverable sauté pan or similar, heat Oil and
fry Goat Chunks, tumbling until lightly browned. Sprinkle
over Lime Juice, stir, remove from the pan and set aside.
- Add Onions to the pan and fry stirring until lightly
browned.
- Stir in Garlic mix until Garlic is aromatic.
- Stir in Seasoning mix for 1 minute, then stir in
Tomatoes. Cook stirring often until tomatoes are soft.
- Stir in Goat Chunks and Cilantro, then stir in
Coconut Cream mix and Water. Simmer covered
until Goat is tender (2 to 5 hours). Stir occasionally and
adjust liquid as needed - don't let it get too dry.
- Check seasoning and serve hot with plenty of Steamed Rice.
You can spoon out some of the fat if desired, but this wouldn't be
done in Africa.
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