Trinidadian Coconut-Curried Goat

Ingredients

• 2 tablespoons ghee (clarified butter) or vegetable oil

• 1 onion, chopped fine

• 2 cloves garlic, minced

• 3 seasoning peppers, seeds and stems removed, chopped fine (or substitute Yellow Wax Hots)

• 1 tablespoon freshly grated ginger

• 2 teaspoons ground coriander

• 1 teaspoon turmeric

• ½ teaspoon freshly ground black pepper

• 2 teaspoons red chile powder (powdered pure chiles, without spices)

• 1 teaspoon ground cumin

• 1½ pounds lean goat meat (or substitute lamb), cut into ½ -inch cubes

• 1½ cups water

• 2 tablespoons coconut cream, or more to taste

• salt to taste

Instructions

Heat the ghee or oil in a skillet, add the onion, garlic, peppers, and ginger and sauté for 5 minutes, stirring occasionally.

Add the coriander, turmeric, black pepper, chile powder, and cumin and sauté for another 3 minutes, stirring constantly.

Add the meat and brown it, stirring occasionally. Add the water and simmer the meat until tender, about 1 hour. Add more water if the mixture becomes too dry. Stir in the coconut cream and cook for 5 minutes.

Add salt to taste and serve hot with rice and a chutney of choice.