(For the Fancy Version):

1. Blend together tomato paste, curry powder, turmeric, garlic, ginger, chili powder, and optional mustard and cumin seeds.

2. Heat butter or oil in a pan over med./high heat and add the blended “curry paste”. Saute, move it around constantly for about 1 min.

3. Remove from heat and in another pan heat some more butter or oil (about 2 Tablespoons). Brown goat pieces on each side lightly.

4. Remove from pan and retain browning liquid.

5. In a Dutch oven or other heavy casserole dish with a heavy lid place browned goat, sauted curry paste, coconut milk, optional vegetables and water/broth. Stir to combine.

6. Place lid on top and cook in an oven at 250 for atleast 6 hrs. stirring about every two hrs.

7. *Don’t add salt until right before serving!*

 

 (For the Easy Version):

1. In a Crock Pot, Casserole with a heavy lid or Dutch Oven place the meat and optional vegetables.

2. In a Blender combine the tomato paste, coconut milk and seasonings (including garlic and ginger).

3. Pour this combination over meat and add the water/broth.

4. Stir well, place lid on. If you’re using a Crock Pot cook on low for 6-8 hrs. OR high for 4-6 hrs. I suggest the low setting for more tender meat. If you’re using a Casserole or Dutch oven place in the oven @ 250 for 6-9hrs. Stir it atleast once during cooking if possible.

5. *Don’t add salt until right before serving!*