Goat colombo

Instructions

1. Cut the goat into pieces, rinse and pat them dry. Mix them in a bowl with the colombo powder, lime juice, crushed garlic, salt and pepper.
2. Cover and leave to marinate for at least 2 hours in the fridge, ideally overnight.
3. Thinly slice the onions and finely crush the remaining garlic cloves. Heat the oil in a casserole and cook the onions for 5 minutes until translucent.
4. Add the drained meat and sear it over high heat for 5 minutes, stirring so it browns on all sides.
5. Lower the heat, add the thyme and the pricked whole chili, then pour in the hot water. Cover and simmer gently for 1 h 15 to 1 h 30, until the meat falls off the bone.
6. Remove the chili, adjust the seasoning and add the lime zest. Serve piping hot with white rice.