A recipe inspired by Tom Barnes who raised goats in Custer, SD. We did a demo together for SD Specialty producers for Douglas High School Home Economics class. Photo by Cory Tomovick.
Heat the ghee in a dutch oven over medium heat. Add the onions and sauté until soft, about 7-9 minutes. Add in the curry paste and chili powder. Add in another Tablespoon of Ghee if the mixture seems to dry. Cook for a few minutes. Raise the heat to medium-high. Add the cooked goat meat, diced tomatoes, coconut milk, chickpeas, turmeric and salt to the mixture. Stir well to combine. Bring to a boil then reduce to a simmer. Simmer for 45 minutes uncovered, giving a stir every 15 minutes. At the end, check to see if you need to add a little more salt. Once the 45 minutes is up, remove the chili from the heat and stir in the cilantro and scallions. Taste and adjust the seasonings as needed.
Cucumber Raita (best made the day of so cukes won't be soft)
1 1/2 cups (12 ounces) of thick, Greek-style yogurt. Use full fat for flavor.
Using a fork, mix together yogurt, cucumber and lemon juice in a medium bowl. Add a little salt and pepper. Let sit for at least 2 hours in the refrigerator while the chili cooks. Dollop on top of the Goat Chili, give a stir before. Serve the chili over Basmati rice.