I'm sure there are many recipes out there in cyberspace for curry goat, this one
by Canida looks quite good. This Caribbean inspired dish was bourne from the fact I wanted another contest entry for the soups and stews
and because I'd recently bought a heap of stewing mutton from my local butcher I needed to find a use for.
Be warned, to allow time for marinating this recipe is best started the day before. It's not a difficult recipe nor does it require great care but the key ingredient, as with all good stews, is time for the flavours to work.
Technically then, this is curried mutton, but you could use Goat or Lamb for this recipe just as well. Goat would be a more authentic Caribbean ingredient.
Originating in India, curry goat is now a well know dish in Jamaica, featuring the scotch bonnet chilli typical of indo-Jamaican cuisine. This particular pepper, whilst hot at 100,000-350,000 scoville, also imparts a wonderful sweetness to any dish.