Curry Goat Stew

I have always enjoyed eating curry goat roti!  For whatever reason, I have never tried cooking goat myself.  After looking at a number of recipes, I came up with this concoction that I believed would suit my taste.  I used frozen goat that was already cut up and included bones.

This is truly a keeper!  The only change I might make is to add more eddoes and pump up the curry flavour even more.  If you have never tried eddoes before, please give it a try....you won't regret it!

Caribbean Goat Stew
Printable Recipe

2 pounds goat, cut into chunks
Salt and pepper to taste
3 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, crushed
6 cups beef stock
1 teaspoon dried thyme
3 tablespoons curry powder
4 carrots, coarsely chopped
8 stalks celery chopped
6 eddoes, peeled and halved (potatoes can be substituted)
2 large tomatoes, quartered
cornstarch

Dumplings
1 cup flour
1/2 teaspoon salt
water to bind

Directions
1)  Season chopped goat pieces with salt and pepper to taste.  In a large skillet, add oil and brown the goat pieces.  You may need to brown the goat meat in batches if they cannot fit in the skillet.  Add goat meat to slow cooker.
2)  Add the onions and garlic to the skillet.  Saute until translucent.  Add to slow cooker.
3)  Add carrot, celery, beef stock, thyme and curry to the slow cooker.
4)  After 4 hours, add eddoes and tomatoes. If you plan to add dumplings, you can do so now.
5)  Let it cook for another hour. Check for the thickness of the stew. If you want it thicker, add some cornstarch mixed with some water. Cook for another hour.
6)  Serve over rice, with bread or even better roti.

Dumplings
1) In a bowl, add flour and salt.
2) Add just enough water to bind with flour mixture to create a stiff dough.
3) Pinch small bite-size pieces, roll and drop into stew.