BALINESE GOAT STEW

You can substitute goat meat with lamb shoulder or leg .
If using goat meat you will need to pre order the meat from your butcher .
You will need 800gm of goat meat cut into 2 cm cubes .
First you need to prepare a basic spice paste which will act as your marinade.
Place the following ingredients in a large bowl
6 small red chillies  ,  finely sliced .( I leave the seeds in but its optional )
3 spring onions , finely sliced .
3 tbs of minced garlic
2 tbs of minced ginger
2 tbs of turmeric
2 tbs of dried shrimp paste ( belachan bakar )

2 tbs of ground coriander
1 tbs of cracked black pepper
1/2 tsp of ground nutmeg
1 dsp of ground cloves
250ml of water
1 dsp of salt
120ml of rice bran oil .
Now mix well to combine along with the cubed meat .
Cover and allow to marinate for an hour .
Heat  2 tbs of rice bran oil in a large pan over a medium heat .
Add the marinated meat along with 1 tbs of coriander seeds , 1 tbs of ground cardamom , 2 tbs of kaffir lime leaves .

Stir through .
Saute until the meat changes colour , which will indicate the surfaces are cooked .
Now transfer the contents of the pan to your slow cooker , along with 1 litre of chicken stock.
Place the slow cooker on high and bring to the boil .
Then add 250 ml of coconut milk, continue to cook on high  till the meat is tender and the sauce is shiny and creamy .

I would serve this tender , aromatic stew with a cold rice salad , perfect for hot days ....or on those cold wintry days , mashed cauliflower and peas make for the perfect meal .