Pie crust dough for top and bottom of an 8-inch pie, preferably homemade
1small onion, roughly chopped
Salt and pepper
1 pounds goat stew meat, cubed in 1-inch or small pieces
1 pounds small potatoes, skin on, chopped into 1-inch pieces
3cloves garlic, minced
1-inch piece of ginger, peeled and minced
2 teaspoons curry powder
1/4 teaspoons turmeric
1/4 teaspoons fresh-ground nutmeg
2/3 cups coconut milk
2/3 cups vegetable or meat stock
1 1/2 teaspoons cornstarch
Goat Curry Pie Directions
Glaze the bottom of a hot skillet with coconut oil and sauté the onion and carrots until lightly browned. Salt and pepper the goat stew meat well and add it to the pan. Brown the meat on all sides.
Add the potatoes, garlic, ginger and spices and combine well. Add the coconut milk and stock and whisk in the cornstarch. Simmer, covered, for 10 minutes, then uncover and simmer another 10 minutes.
Preheat the oven to 425°. Prepare the bottom piecrust and pour in the filling. Seal with the top crust and prick, or make slits, for ventilation. Bake for 10 minutes, reduce the heat to 350° and bake for 30 more minutes. Serve warm.