Caribbean: Curry Goat 06 by Recipe Cottage

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	Curry Goat 06

		Goat Curry 1 kg goat meat 4 onions, chopped 6 - 8 cloves garlic, chopped 1 red pepper seeded and chopped 1 green pepper seeded and chopped 4 sprigs fresh Thyme, chopped or 1 teaspoonful dried 2 tablespoons hot curry powder 2 teaspoons ground cumin 1 teaspoon Turmeric powder 1 teaspoon garam masala Freshly ground black pepper to taste 1 large potato, cut into small cubes 1 oz creamed coconut 600ml water Combine meat, onions, garlic, peppers and thyme in a large non-metal container. Mix curry powder and all other spices, rub into the meat and coat well. Cover and refrigerate overnight. Heat oil in large saucepan over medium-high heat. Scrape the chopped ingredients from the meat and set-aside until later. Add meat to hot oil and cook for about ten minutes, stirring constantly to evenly brown. Add the chopped ingredients and stir well. Add water and coconut cream. Reduce heat and cook for 90 minutes keeping the pot simmering and stirring occasionally. Add potatoes to pan, adding more water if necessary to cover potatoes. Cover pan and simmer until the potatoes are tender, about 15 minutes. Serve hot with plain boiled rice, garnished with lime pickle and mango chutney.