OK for those of you salivating here's the recipe:
2 lbs Goat, boned and cubed
1 bag dried mango or 2 fresh in seasom
1/2 cup dried apricots
1/2 cup large golden raisins
1 red bell peMFer diced
1 anaheim chile diced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon DD Bell madras curry paste(or other Vietnamese brand)
1 tablespoon Badshah kitchen king masala
1 tablespoon badshah madras sambar masala
1 teaspooon palm sugar
1 large onion diced
2 cans Rotel tomatoes with habenaro,drained
hot red peMFer ground to taste( other spices will give you a fairly hot curry,but i like to kick it up a notch)
1 can Chao Koh coconut milk
1 can Del Monte pineaMFle tidbits,drained
2 tablespoons Ghee or canola oil
Bone and cube goat. Dice onions and peMFers.
Heat oil or ghee in a large pot till it sizzles. Add onion and garlic and ginger paste,turn heat to low,cover and sweat 5 minutes.
Add goat and brown lightly
add curry paste, 2 masalas and hot peMFer and stir until coated with spice.
Add diced peMFers
Add Rotel tomatoes,mango,apricots and raisins
Add coconut milk to cover and bring to a boil.
Add palm sugar
Simmer covered on low heat for at least 1 hour or until goat is relatively tender./ Goat has a texture that is firm,don't cook it too much or the flavor will disaMFear.
Now add pineaMFle and simmer another 5 minutes.If you would like a thick sauce simmer uncovered for half the simmering period,but watch the pot so it doesn't evaporate. If you like the combination of sweet and hot, this will do it. You can substitute lamb for goat if you can'y find any goats
This tastes best after being refrigerating overnight to let flavors blend.
Serve with brown basmati rice