Curried Goat

by Nyani-Iisha Martin

Ingredients:

4-5 lbs goat, sawed into 2 inch pieces, or lamb shoulder, cut up

2 large yellow onions, peeled and chopped

1 medium green bell pepper, cored, seeded, and chopped

4 scallions, chopped

4 tbsp curry powder

1 tsp allspice

1 tsp thyme

2 tsp paprika

3 cloves garlic, peeled and crushed

2 tbsp peanut oil

2 tbsp butter

4 cups water

salt and freshly ground black pepper to taste

Note: my mother also adds 2 large potatoes diced into 1-inch chunks.

In a large stainless-steel bowl or pot mix all of the ingredients except the meat, oil, butter, water, salt and pepper. Let stand.

Heat a large frying pan and brown the meat, in small batches, in the oil and butter. Place the browned goat in a 10 to 12 quart stove-top casserole and add the vegetable spice mixture. Add 4 cups water; cover and simmer until tender, about 3 hours for goat and 2 1/2 hours for lamb. Uncover the pot for the last hour or so in order to thicken the sauce a bit. Add salt and pepper to taste. Serves 8.

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