Curried Goat Stew

This curried goat stew is inspired by the flavors of the Caribbean.

Ingredients: 

• 3# Goat stew meat (bone in or out) 
• 1.5 T salt + 1 T. 
• Sunflower oil 
• 1 T. minced garlic
• 1 T minced ginger
• 2 C yellow onion, diced
• 5 T sweet yellow curry powder
• 1 t. black pepper
• 1 T. dry thyme
• 3 T tomato paste 
• ¼ t. cayenne (1/2 t. if you like heat)
• 58 fl oz stock of choice, such as chicken
• ¼ C light beer, such as Labatt
• 1 # yellow potato, cubed
• 2 large tomatoes, diced 
• 3 T Lemon juice 

Directions: 

1. Salt goat meat with the 1.5 T and sear in a high heat pan with the sunflower oil until nicely browned.  Do this in batches and use the pot that you intend to cook the stew in. 
2. Once all your meat has been browned and removed from pot, add onion, garlic and ginger. Allow to become aromatic, and onions to sweat. This mix should pick up any brown bits, oils and juices left behind from searing meat.
3. Add back meat, curry powder and black pepper. Sauté for a minute or two.
4. Add tomato paste, and continue to stir and sauté for a few more minutes. 
5. Add dry thyme, stock, beer, cayenne and remaining 1 T. of salt
6. Now your going to simmer this mixture onlow for about 2 hours with a lid on. 
7. Check occasionally to make sure you continue a low simmer and give a stir.
8. Once you hit the 2 hour mark, add in your diced potato, tomato and lemon juice and allow to simmer until your potatoes are cooked through. 

Serve with rice and cilantro, and enjoy! Could also be enjoyed over mashed potatoes.