Goat in Coco a traditional recipe from my region

2 Back legs of goats, cut into cubes of 5 cms. approximately.

10 sweet chilies.

3 White onions.

1 Red paprika.

2 Carrots.

3 Popes.

2 Coconuts.

5 liters of water.

4 Garlic cloves.

1 Tablespoon prepared mustard.

1 Tablespoon of chilli or powdered seeds.

1 teaspoon cumin seeds or powder.

1 teaspoon of coriander seeds.

2 tablespoons of pomegranate seeds or onoto or powder.

1 Tablespoon of oregano.

1 teaspoon salt.

1 spoon of sugar.

6 Tablespoons vegetable oil.

In a mortar they are crushed together with the salt and sugar, the garlic, the chilli, the cumin, the coriander, the carrot and the oregano and when the preparation is very fine, it is sweetened in the oil by two minutes, adding later Peppers, onions, paprika and carrots, diced and let stand for 5 minutes. Then add the goat cubes until they are sealed and put the coconut milk and mustard, stir well and let cook until the mixture thickens, when the sauce has some consistency add 4 liters of water (preferably hot ) And cover over medium-high heat for 2 hours (add more water if necessary). Then remove the lid of the pot and let the sauce reduce, adding the potatoes into pictures at that time, when the sauce becomes good consistency and soften the potato tables is ready preparation.

Coconut Milk: The pulp is removed from two coconuts and cut into small squares, liquefied with 1 liter of water at room temperature, then strained with a metallic strainer and the pulp is squeezed to obtain the coconut milk. Industrialized coconut milk may also be used; However, it will taste less.

Credits: Zulian cuisine