A Sumatran Goat Curry

All Oriental meat dishes are intended to be served with rice, usually plain cooked rice. This one (which in Indonesia is called gulai bagar) is no exception. My West Sumatran grandmother used to make it with a whole young goat, cut up into large joints. The meat was then sliced from the joints and put back into the sauce to keep hot until the meal was ready to serve. Indonesians do not like their meat rare, and any kind of curry needs lots of time to allow the meat to absorb the spic