Goat basically tastes like lamb, but is far leaner. (Lamb is the fattiest of the red meats.) It's very popular in a variety of ethnic cuisines, but for some reason has yet to gain a real following in the US.
This recipe is inspired by the curried goat roti from Penny's Caribbean Cafe. While Penny doesn't share her secrets, this tastes awfully similar. Go get yourself some goat (or lamb if you must) and try it out!
Step 1: Gather tools and ingredients
large pot (mine is 8 quarts)
cutting board & knife
5 pounds goat, with bones1, cut into stew chunks
5 large onions, chunked
5 T curry powder
5 boullion cubes and water, or equivalent in stock
~1/4c marsala or sherry (drinkable stuff; NOT the salted nastiness they sell for cooking)
3 carrots, minced (optional)
1/2 c split peas or red lentils (optional)
1-5 seranno peppers, minced (optional, for spiciness)
1-2 cloves garlic, grated (optional)
1 Yes, the bones are absolutely necessary. They add gelatin and lots of flavor, so even if you're not a fan of bones please leave them in. We'll be cooking the meat until it basically falls off the bones anyway.
Step 2: Chop veggies
This is partially because I am lazy, and partially because we'll be cooking the stew for a long time, and smaller onions would basically disappear.
If you're using carrots and hot peppers chop them up and add them now too, but be sure you've minced them into fairly fine bits.