Curry Goat

2 lbs lean goat meat
1 onion, chopped
1 lime, cut into halves
1 1/2 cups water
1/2 cup chopped tomato
3 tbsp. curry powder
1 tbsp. ground geera(cumin)
2 tsp. ground cloves
2 cloves garlic, minced or finely sliced
1/4 cup fresh Bandhania/Chadon Beni (shadow beni)*
2 bay leaves
1/2 tsp. black pepper, ground
1 tsp. West Indian hot sauce or hot pepper, deseeded and finely chopped
1 tsp. salt

• Trim and cut meat into 1-inch peices.


• Thouroughly wash goat with water and juice from the lime.


• Place in a large bowl, and add tomato, cloves, salt, bandhania/chadon beni, hot sauce or hot pepper, black pepper, garlic and bay leaves. Mix well to distribute seasoning evenly.


• Let sit for 1 hour.


• Heat oil on a large pot or karahi and when hot, add curry powder and sauté for ten seconds, then add geera and onion and continue to sauté for 2 minutes, adding a little water if needed, (about 1/4 cup) to prevent the spices from burning.


• Add goat and sauté for 10 minutes.


• Add water and bring to a boil.


• Adjust heat to low and cover pot. Cook for 1 1/2 - 2 hours or until goat is tender.
  
  Serve with dal puri, or coconut rice.
  
  Serves 6
  
  *If unavailable, bandhania/chadon beni may be replaced with cilantro.
  
  © 2008 K. Joseph