Coast "Kibokoni Mbuzi" Goat Curry

Goat / Lamb 1 ½kgs (Mbuzi) shoulder diced in small Pieces (Approx 5centimeter).
Corn Oil 4tbspn (Mafuta)
Red Onions 2 (Kitunguu Maji) coarsely chopped
Garlic 6 Cloves (Kitunguu Sumu) minced
Ginger 3tbspn fresh (Tangawizi) peeled and minced
Mangoes 2 Matosa semi-ripe (Maembe) Peeled and diced In small cubes
Raw Banana’s 2 (Ndizi Mbichi), sliced in thick rounds
Flour 5tbspn (Unga)
Curry Powder 4tbspn (Mchuzi Powder)
Nutmeg powder 2tsp (Pungu Manga)
Cardamom 2tsp (Iliki)
Salt 2tsp (Chumvi)
Cinnamom 2 Sticks (Dalasini) Approx 8centimeter long (each)
Chicken Broth (Stock) 5 Cups (Supu ya Kuku)
Plain Yoghurt ½ Cup (Maziwa Lala)
Coriander Leaves finely chopped (Dania Majani)
Method: Heat oil in a large, heavy pot over medium-high heat, Add meat in small batches to brown. Remove to a bowl and set aside. In the same pot, using the same oil, add some more corn oil (if necessary), add Onions, Garlic, Ginger, Cinnamon, Cardamom, Mangoes and Bananas. Sauté over medium heat until tender and lightly coloured, about 10 mins, stirring constantly. Sprinkle flour, curry powder, nutmeg and salt.
Cook five minutes, stirring constantly. Return Meat to the pot and add broth. Mix well.
Bring mixture to a boil over medium high heat; lower heat, cover and simmer for one hour, stirring occasionally.
Remove curry from heat and slowly stir in the yogurt and cook for a further ½ an hour.
When Meat is tender and cooked, remove from heat and add coriander.
Serve warm over rice (sometimes also cooked with coconut milk).
Serves 8 approx

Chef's Tip: For that authentic touch serve it in wooden bowls and eat with your fingers.
This dish is often served with Rice, Chappati's and at time Manadazi (Mahanri)
On completion of the meal provide finger bowls with warm water & sliced
Lime/Lemon to rinse hands.