Adapted from the new edition of The Grassfed Gourmet (available here), this is a simple curry like none you’ve ever tasted, with seasonings reminiscent of exotic African flavors.

SHOWCASE • ON A BUDGET

SERVES 3 TO 4

2-4 tablespoons lard, butter or tallow

2 pounds goat stewing meat or kabobs (lamb will also work)

Salt and freshly ground black pepper to taste

1 large onion, chopped

3 to 4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 teaspoons freshly ground cumin

1 teaspoon freshly ground cardamom

2 cinnamon sticks

4 whole cloves

. teaspoon cayenne pepper

1 teaspoon turmeric

1 can tomato paste

1 cup chicken broth

1 head cauliflower, cut into bite-size chunks (optional)

. cup chopped fresh cilantro

Heat a large, deep casserole over medium-high heat. Grease it with some of

the fat. Sprinkle the goat with salt and pepper, then add it to the pan, making

sure there is about one inch of space around each piece of meat. Working in

batches if necessary, brown for two minutes per side. Add more fat to the

casserole as needed. Remove the browned meat and set aside.

Add the chopped onion to the casserole, and saut. until translucent. Stir

in the garlic, and cook for 1 minute; add the ginger, cumin, cardamom,

cinnamon sticks, cloves, cayenne pepper, and turmeric. Mix thoroughly. Stir

in the tomato paste and broth; return the meat to the skillet.

Reduce the heat to low, cover, and simmer until the meat is tender, about 45

minutes to 1 hour. Add the cauliflower, cover once more, and cook 30 minutes

longer, until easily pierced with a fork. Stir in the cilantro, and simmer,

uncovered, for 10 minutes. Remove the cinnamon sticks and serve over rice.