You've GOaT to be KIDding!!

2 lbs cut up goat meat or mutton (with bone of course)
2 medium or one very large yellow onion
Ghee (I prefer ghee which doesn't burn as easily as other fats and you can easily find it in the Indian food section at Plaza Extra for instance)
1 tbsp minced garlic in oil or 4 minced fresh garlic cloves
2 tbsp Jamaican curry powder
1/2 tsp ground ginger
1/2 tsp ground cloves
1 large bay leaf
Chicken or beef stock

Dredge cut up goat in seasoned flour and brown on all sides in fat , set aside. In a large pot. sautée roughly chopped onions in ghee until soft. Throw in garlic and stir, cook briefly. Add rest of dry ingredients, stir well over low heat briefly to meld flavors, toss in the goat and stir well. Add chicken or beef stock to just cover, add bay leaf, bring to a boil, turn down heat, put lid on pot and simmer for a couple of hours until meat is falling off the bones. Serve over white rice.

Note: I'm more of a fan of East Indian than West Indian curry, both are common here and you can make it either way. Plaza Extra and other supermarkets carry East Indian curry pastes and powders (goat and mutton both lend themselves to a hearty Madras or Vindaloo) and in this case you would eliminate the ground ginger and cloves from the recipe. For extra body and flavor you can also throw in diced tomatoes, add chopped carrots - the variations are endless!

Third day on STT. Great vacation so far, even though Delta burned our first day with a broken airplane. :-X Picked up frozen goat chunks and all the fixin's yesterday. Being curry rookies, we tested the Patak's brand Biryani Curry Paste on a grilled pork tenderloin this evening at Stone Cottage. Not to hot and spicy, but how amazingly delicious is this curry paste stuff!!! Can't wait to cook up a pot of curry goat tomorrow using STT Resident's personal recipe! 😛