Goat stew (kabri ragou)

Instructions

1. Wash the meat, pat it dry and season it with salt, pepper and turmeric.
2. Heat the oil in a large casserole and brown the goat pieces over high heat until golden on all sides.
3. Remove the meat, then cook the onions, garlic and ginger over medium heat for 5 minutes.
4. Add the chilli, cumin, tomato paste and chopped tomatoes, then let them reduce for 3 minutes.
5. Return the meat to the casserole, add the curry leaves and thyme, then pour in hot water to cover the meat.
6. Cover and simmer over very low heat for about 1 hour 30, stirring now and then, until the meat is very tender.
7. Adjust the seasoning and serve hot with creole rice.