Goat curry with coconut milk
Goat is the most widely consumed meat in the world, yet it’s difficult to come by in the U.S.. Luckily for me, there’s a sweet lady who offers it at my neighborhood farmer’s market every Sunday. Goat is ideal for braising and stewing, which seems to be the only way I prepare red meat anymore. The cut I procured still had the shoulder bone and ribs attached, with too many nooks to carve away all the muscle. So I just threw the bones in the pot and three hours later the low, steady heat had worked its magic, yielding tender pieces that fell off with just a little prodding.