The lentils in this curry break down to make a delicious gravy which complements the sweet goat meat.
In a heavy saucepan place 1½ kilos (3lbs) of goat meat cut into pieces, ½ a cup of yellow split peas, ¼ of a cup of red lentils, a cinnamon stick, 3 whole star anise and 6 cloves. Add at least 3 cups of water and bring to the boil. Reduce the heat, cover and allow to simmer (you may need to add water as it cooks). Meanwhile crush 4 cloves of garlic and grate a similar amount of ginger. Into a bowl measure 4 tablespoons of curry powder, 3 teaspoons or ground coriander, a teaspoon each of ground cumin and chilli powder and ½ a teaspoon of turmeric. Meanwhile heat some oil in a small saucepan and fry the spices together with the garlic and ginger until aromatic. Add this to the meat, cover and continue to simmer until the meat is tender. Season with salt to taste and 2 teaspoons of tamarind concentrate. Serve with rice or roti bread.
michelle picker cooks 