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Back To Goat

Jack the Baptist Summer Goat a Baptist Tradition

2 tablespoons curry powder                                    
1/2 lbs boneless goat cut in 1 inch cubes
1 tesp salt                                                                
2 tbsp coconut oil
1/2 tesp black pepper                                              
1/8 tesp African bird pepper or other hot red pepper
4 cloves minced garlic                                               
1 White onion minced                                                
1 red pepper minced
2 cups chicken both                                                   
1/2 cups white raisins
1/2 cup shredded unsweetened coconut                      
6 cups cooked rice
1 cup thick unsweetened coconut milk                        
1 cup unsalted peanuts, lightly toasted

In a cast iron skillet toast the curry powder over medium heat for 2 min, stirring constantly
to avoid burning. Add goat and toss well, season with salt and toss. Raise heat to medium high
 add coconut oil and continue stirring until meat is brown all over about 4 min. Add black pepper, 
bird pepper, garlic, onions and red pepper and stir. Add chicken broth reduce heat to low
cover pot and simmer for an hour, checking meat to be sure is covered with liquid add water if necessary
add raisins and coconut and bring to boil. Remove from heat and beat in coconut milk. Serve over rice and
garnish with peanuts

Few are they who have never had the chance to achieve happiness - and fewer those who have never taken that chance. 
- André Maurois