See? I told you we weren’t dead.

This recipe, wow! I made it a week ago now, but things have been so hectic that I haven’t managed to get it typed up until now. This was supper on the evening that our roommate moved out the last of his things, so as I may have mentioned in the previous post, we have been working frantically to get his old room into guest room shape, while also utilizing it as a storage space to allow us to eliminate our storage unit. It hasn’t exactly been a cakewalk — with Ian only available to help on the weekend, and my expertise in procrastination being second only to my ability in the kitchen, lots of other stuff has been accomplished, but this project is ongoing.

It was a great meal to curl up on the couch in front of the idiot box with: comforting, not too spicy, and goes well with a cold beer. (My choice for the evening was Monty Python’s Holy Gr ail and Arrested Development. I finally have Ian caught up on the past seasons in time for the launch of the new season on Netflix!)

Curried Goat

1.5 lb goat shoulder roast, bone-in

1 28-oz can crushed tomatoes

2 13.5 oz cans coconut milk

1/2 c curry powder

1 Fresno chile, minced (with seeds)

6 garlic cloves, minced

1 lb potatoes, cubed

1 large onion, chopped

3-5 carrots, sliced

1 c. frozen peas

4 c. beef stock/broth

In a large stock pot, place goat, onion, garlic and broth. Bring to a boil, add tomatoes, coconut milk, curry powder and chiles and reduce to a simmer. When goat is tender and falling off the bone, remove from broth and allow to cool enough to pick meat from the bone and return it to the pot. At this time, add potatoes and carrots; when these are softened, add frozen peas. When the peas are thawed and warmed through, serve on top of cooked jasmine rice.