Curry Goat

If you ask me what I think make the best curry, I would say goat. Seafood is good with some curry but not others. Beef is good with most but dry too easily. Chicken is just for the most boring of people. Lamb is sweet but does not stand up to the cooking too well. Pork, well, who make pork curry, really. The rich, sweet and creamy goat is just perfect. Goat does not have a lot of meat bu tthe meat is sweet. The bone though gives it the rich flavour. I think what makes it though are the tendons and skin--they are just creamy as can be after long cooking.
Here I marinated the goat meat with onion, garlic, ginger, fresh hot chili, thyme, salt and pepper for a few hours. A little sugar and curry powder are brown lightly in a little oil before the meat is added. After a little browning, carrots and lime leaves are added. A little water then went in with the potatoes. Cooked slowly until tender and voilà curry goat. A little freshness in winter to fight the snow outside.