Curry Goat Risotto

1.Start by seasoning the goat meat with salt and pepper. Heat some oil in a large pot over medium heat and brown the goat meat on all sides. Remove the meat and set aside.

2.In the same pot, add a bit more oil if needed and sauté the onions, garlic, and red bell pepper until softened.

3.Stir in the curry powder and turmeric, and cook for another minute to toast the spices.

4.Add the Arborio rice to the pot and stir to coat it with the spice mixture.

5.Pour in the coconut milk and chicken broth. Return the goat meat to the pot.

6.Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 20-25 minutes, stirring occasionally, until the rice is cooked and creamy.

7.Once the risotto is done, stir in the Parmesan cheese and adjust the seasoning with salt and pepper.

8.To serve, sprinkle chopped cilantro on top for a fresh herbaceous finish.

9.Enjoy your delicious curry goat risotto!