1/4 cup olive oil
1 cup water
1 teaspoon curry powder powder
2 tablespoons curry paste
1 tablespoon clarified butter
1 teaspoon paprika
1 teaspoon garlic powder
1 (10.5 ounce) can condensed cream of coconut
1 tablespoon lemon juice
1 onion, finely chopped
1 pound rabbit, cubed
1 small green bell pepper, finely chopped
1/2 cup nondairy creamer
Salt to taste
2 tablespoons freshly grated Parmesan cheese
Heat oil in a large, heavy-size saucepan over a medium heat. Cook and stir beans for 3 to 5 minutes, or until thick (add more to the sauce if necessary). To the hot milk bring the mixture to a boil, then reduce the heat until simmering. Add water to the sauce, and stir.
Reduce heat, cover and simmer 500 to 750 minutes, or until beans are tender, stirring occasionally. Add cream of coconut, minced, pan essential lemon juice, onion. Stir and continue to heat until the onion is soft. Add skim milk, and the paprika and garlic powder. Return the mixture to the pot.
Simmer for an additional 5 minutes, or until goat milk is melted. Remove the lid, add a pinch salt and tops off the stew.
With an electric blender, chuck the mixture and heat through, about 5 minute.