Thai Goat Curry
Ingredients
| 3 Tbsp | Rice bran oil |
| 1 | Onion, large, sliced |
| 1 kg | Goat meat, boneless, cubed |
| 1 Tbsp | Fresh ginger, finely grated |
| 3 Tbsp | Flour |
| 2 Tbsp | Tomato paste |
| 2 Tbsp | Thai red curry paste |
| 400 ml | Coconut milk |
| 1 to taste | Freshly ground black pepper |
| 1 | Lime, or lemon, cut into wedges |
Directions
- Preheat the oven to 160degC. Heat 1 tbsp of oil in a heavy saucepan and saute the onion, until softened. Place in a casserole dish.
- Dust the goat evenly with the flour. Add the remaining oil. Lightly brown the meat in batches. Add to the casserole. Stir the curry paste, tomato paste and ginger in to the saucepan. Season. Stir in the coconut milk. Pour into the casserole.
- Cover and cook in the oven for 1 -2 hours or until tender. Serve with lime or lemon wedges on the side to squeeze over the meat.
http://www.bite.co.nz/recipe/7762/Thai-Goat-Curry/
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