WITH coconut chutney
Put the goat in the slow cooker and toss with the turmeric.
In a skillet or sauté pan, combine the coconut, cinnamon, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, and cardamom. Place over medium heat and toast, stirring frequently, until fragrant and the coconut is golden, 4 to 5 minutes. Scrape into a spice grinder and let cool for a few minutes. Grind very fine and add to the cooker, along with the tomatoes and
In the skillet or sauté pan, heat the coconut oil over medium-high heat. When it shimmers, add the curry leaves, onion, and a pinch of salt and cook, stirring frequently, until the onion is translucent and golden at the edges, 5 to 7 minutes. Add the ginger-garlic paste and paprika and cook, stirring, for 2 minutes. Scrape into the cooker and stir well. Pour
Put the rice in a sieve and rinse very well under running water. Dump into a
Season the goat with more salt or paprika, if needed, and serve with the rice.
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