This is a hearty and satisfying curry that’s sure to keep you warm and toasty. Like most stews, it tastes even better the next day (and the day after that). I particularly welcome the addition of kaffir lime leaves, which impart a floral, citrusy note; if you can’t locate kaffir lime leaves, no big deal—the curry is still certain to please.
- Pat the goat meat dry with paper towel. Heat oil in a Dutch oven over medium-high heat. When very hot, add the goat meat and sear on all sides.
- Add the coconut milk and simmer, stirring occasionally, until the goat is tender, about 2 hours. Drain the braising liquid and set aside.
- Add the curry paste, ginger, peanuts, and cinnamon stick to the pot. Fry over low heat, stirring regularly, until fragrant, 1 to 2 minutes. Add the reserved braising liquid, sugar, fish sauce, tamarind water, lime leaves, and potatoes. Simmer until the potatoes are tender, about 20 minutes. Serve.