Kenyan Style Goat Curry with Cauliflower Rice

Ingredients

• about 910 g Goat meat (stewing)
• 2 tablespoons Olive oil
• 1 large Onion
• 4 cloves Garlic
• 2 tablespoons Ginger
• 2 large Tomatoes
• 3 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.25 teaspoon Cayenne pepper
• 1 can Coconut milk
• 1 cup Beef broth
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 large Cauliflower

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of goat meat into 2.54 cm cubes. In a bowl, combine the goat meat with 1 tablespoon of curry powder, half of the 4 cloves of garlic (minced), and half of the 2 tablespoons of ginger (minced). Mix well and let it marinate for at least 30 minutes.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Brown the marinated goat meat in batches, ensuring not to overcrowd the pot, and set the browned meat aside on a plate.
3. 3Add the chopped 1 large onion to the same pot and sauté until it is golden brown, about 5-7 minutes. Add the remaining minced garlic and ginger and cook for 1 minute more until fragrant.
4. 4Add the 2 large diced tomatoes to the pot and cook, stirring occasionally, until they soften, about 5 minutes. Stir in the 3 tablespoons of curry powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 0.25 teaspoon of cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Return the browned goat meat to the pot. Pour in the 1 can of coconut milk and 1 cup of beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the goat meat is very tender.
6. 6While the curry is simmering, prepare the cauliflower rice. Rinse the 1 large cauliflower and remove its leaves. Chop the cauliflower into florets. Place the florets into a food processor and pulse until they have a rice-like consistency, or use a box grater to achieve the same texture.
7. 7Steam the cauliflower rice in a steamer basket over simmering water, or in a pan with 1/4 cup of water, for 5-7 minutes, or until tender. Do not overcook.
8. 8Stir 1.5 teaspoons of salt and 0.5 teaspoon of black pepper into the goat curry. Taste and add more salt and pepper if needed. Serve the goat curry hot over the prepared cauliflower rice.

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