Goat Curry with basmati rice

Possibly the best dish I've ever made.

Based on an ABC radio recipe with all the usual Asian curry flavours
- a paste made with shallots, ginger, garlic, chili, lemongrass, cumin,
coriander root and seeds, cardamom, nutmeg, s&p, and a couple of
teaspoons of curry powder.

Sauted finely sliced onions until soft then cubes of goat meat and the
paste added and fried off. Then the potatoes, stock, coconut milk and a splash of fish
sauce added and simmered for a couple of hours until very tender.

Garnished with coriander and served with cherry tomatoes, sliced
cucumber and fresh lime.

Goat is a really brilliant meat - more tender than lamb, and with a slightly different flavour - almost 'lemony' - everyone should try it!

Tasted extra good when plated so beautifully by zo.