Kid Country Captain

Ingredients

• 2 pounds Kid (young goat) forequarter, cut into curry pieces (Can substitute with lamb shoulder if kid is unavailable)
• 3 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
• 2 medium Onions, thinly sliced
• 1 teaspoon Ground turmeric
• 1 teaspoon Red chili powder (Adjust to taste)
• 1 teaspoon Salt (Or to taste)
• 0.5 cup Water (Optional, to help tenderize the meat)

Instructions

1. 1Cut the kid forequarter into curry-sized pieces (about 2-inch pieces). Preheat oven to 400°F. Place meat pieces on a roasting pan and roast for 15 minutes until partially cooked and lightly browned on the outside.
2. 2Heat the ghee in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown, about 8-10 minutes. Remove the fried onions with a slotted spoon and set aside on a plate.
3. 3In the same pan with the remaining ghee, add the ground turmeric and chili powder. Fry the spices over medium heat, stirring constantly, for about 1-2 minutes until fragrant. Be careful not to burn the spices.
4. 4Add the partially roasted kid pieces to the pan along with the salt and the optional half cup of water. Stir well to coat all the meat with the spices. Continue to fry and stir the mixture over medium heat for 20-25 minutes until the kid is fully tender and cooked through. If the pan becomes too dry, add a little more water as needed.
5. 5Transfer the kid country captain to a serving dish. Strew the reserved fried onions over the top and serve hot with rice or bread.