He likes it hot I like it good We compromise on jalapeno peppers
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 59 mins
Ingredients
Instructions
Combine goat meat
chile pepper
curry powder
garlic
salt
and black pepper in a bowl. Cover and refrigerate to allow flavors to blend
1 hour to overnight.
Remove goat meat mixture from bowl and pat dry
reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches
browning on all sides
5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown
4 to 6 minutes.
Stir browned goat meat into onion mixture. Add reserved marinade
vegetable broth
and bay leaf. Bring to a boil
cover
reduce heat to low
and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender
35 to 45 minutes more.
Remove stockpot from heat
skim off surface fat
and remove bay leaf.
Cook's Notes:
Substitute homemade stock or water for the vegetable broth
if desired.
The hotter the type of chile pepper you choose
the hotter the overall dish.
Lamb or pork can be substituted for the goat.
We prefer to serve this with bruschetta instead of rice.
We like to serve this meal with Slow Cooker Tapioca for dessert.
