Madras Goat Chili With Cucumber Raita

• Madras Goat Chili
• 1 pound ground goat meat
• 1 medium onion, chopped
• 1 15 oz. can coconut milk
• 1 15 oz. can diced tomatoes
• 1 15 oz can chickpeas, drained and rinsed
• 3 tablespoons madras curry paste
• 1/4-1/2 teaspoons chili powder
• Pinch salt
• 2 tablespoons rice bran, peanut, or vegetable oil
• 2 tablespoons chopped cilantro
• 3 tablespoons chopped scallions, greens only
• cooked rice or pita bread, to serve
• Cucumber Raita
• 1.5 cups thick, Greek-style yogurt
• 1/2 medium cucumber, peeled, seeded, and finely diced
• 1 tablespoon finely minced red onion
• 1 teaspoon ground cumin
• 1/2 teaspoon lemon juice
• salt & pepper to taste

1. Brown the goat meat in a heavy skillet. Drain and set aside.
2. Heat the oil in a dutch oven over medium heat. Add the onions and saute until soft, about 10 minutes.
3. Raise the heat to medium-high. Add the goat meat, diced tomatoes, coconut milk, chickpeas, curry paste, chili powder (1/4 to 1/2 tsp, depending on preference), and salt to the onions. Stir well to combine. Bring to a boil then reduce to a simmer. Simmer for 45 minutes uncovered, stirring every once in a while.
4. Meanwhile make the raita.
5. Using a fork, mix together all of the ingredients in a medium bowl, mashing the cucumber a bit. Let sit 20-30 minutes in the refrigerator while the chili cooks. Taste and adjust the seasonings.
6. Once the 45 minutes is up, remove the chili from the heat and stir in the cilantro and scallions. Taste and adjust the seasonings as needed.
7. Serve atop rice or with pita bread. Place a dollop of raita atop each serving.

ground goat meat, onion, coconut milk, tomatoes, chickpeas, curry, chili powder, salt, rice bran, cilantro, scallions, rice, cucumber raita, yogurt, cucumber, red onion, ground cumin, lemon juice, salt

Taken from food52.com/recipes/15937-madras-goat-chili-with-cucumber-raita (may not work)