Curried Goat
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4-5 pounds goat, sawed into 2 inch pieces
2 large yellow onions, peeled and chopped
1 medium green bell pepper, cored, seeded, and chopped
4 scallions, chopped
2 medium tomatoes, chopped
4 tablespoons curry powder
1 roasted allspice seed

  

2 teaspoons paprika
3 cloves garlic, peeled and crushed
2 tablespoons peanut oil
2 tablespoons butter
4 cups water
salt and freshly ground black pepper to taste

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In a large stainless-steel bowl or pot mix all of the ingredients except the oil, butter, water, salt, and pepper. Let marinate for 1/2 hour.

Separate the meat from the vegetable mixture, reserving the mixture. Heat a large frying pan and brown the meat, in small batches, in the oil and butter.

Place the browned goat in a 10-12 quart stove-top casserole and add the reserved vegetables from the marinade as well as any juice. Add 4 cups of 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. And salt and pepper to taste.