South African-Inspired Goat Curry With Apricots And Buttermilk

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2 tablespoons peanut oil

2 medium yellow onions, chopped

3 tablespoons minced crystallized ginger

2 medium cloves garlic, minced

2 teaspoons ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons chili powder

1 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon cayenne pepper

2 bay leaves

3 pounds boneless goat stew meat, cut into 1-inch pieces (see headnote)

3 tablespoons all-fruit apricot spread

1 tablespoon white wine vinegar

1 cup low-sodium or no-salt-added chicken broth

1 medium red bell pepper, stemmed, seeded and chopped

2/3 cup dried apricots

1/3 cup regular or low-fat buttermilk

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