Ingredients:
1kg goat meat, cubed
2 garlic cloves, minced
4 tomatoes, chopped
1 large onion, sliced
4 potatoes, diced
2 carrots, scraped and sliced
400g peas
2 tsp curry powder
2 tsp parsley, finely chopped
500ml beer
oil
juice of 1 lemon
salt, to taste
Method:
Mix the goat meat in a bowl with the garlic, salt and lemon juice. Massage the mixture into the meat and set aside to marinate for 40 minutes.
After this time, heat 60ml oil in a pan, add the goat meat and fry until slightly browned then add the onion and tomatoes. Fry for 4 minutes more then add the parsley and carrots.
Fry for a few minutes, or until the tomatoes begins to soften then add the spices and the beer. Bring to a simmer, cover the pot with a tight-fitting lid and cook gently for 90 minutes, or until the meat is very tender.
Add the diced potatoes and the peas, stir to combine, cover and cook for about 20 minutes more, or until the vegetables are tender and the sauce is very thick.
Serve hot with white rice.
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