Carribbean Goat

This was provided by Patti from FairHaven Farm. What a great recipe!



1 c curry powder ( can go as low as 1/2 c)
3 sprigs fresh thyme
3 jalapeno peppers, finely chopped (to taste)
2 onions, diced
1 bunch scallions diced
s/p
1/4 c canola oil (I used grape seed oil)
1/2 c fresh chopped garlic
4 lb bone in leg of goat (from FairHaven Farm of course!!)
1 carrot diced
2 tomatoes diced
1 lb potatoes diced
1/2 c fresh ginger chopped
3 quarts chicken stock


Combine curry. thyme, jalapenos, onions, scallions and s/p. Rub this all over the goat leg and marinate over night. Reserve any left over marinade. Heat oil in a large cast iron pan over med/high heat (big enough to hold the leg with some room). Add place roast in pan and sear on all sides (about 4-5/side). Add in garlic, cook for 1-2 minutes. Add in reserved marinade, carrots, potatoes,tomatoes, ginger and stock. Stir and bring to a boil, then reduce heat and cover and simmer over low heat for 2-2 1/2 hours or until meat is very tender and almost falling off the bone.

Remove roast to a platter and cover with foil. Return the pan to medium heat on stove and simmer down sauce until nicely thickened. Adjust seasoning.

Serve with rice and beans, grilled flat bread.