Combine in a large bowl and coat evenly:

• 2 pounds goat meat, trimmed and cut into small pieces
• 2 T curry powder
• 2 fresh chili peppers, seeded and minced
• 2 cloves garlic minced
• 1 t salt
• 1 t ground black pepper

Cover and refrigerate for at least one hour or up to 12 hours. Heat a heavy pan or Dutch oven over medium high heat and add 2 T vegetable oil to coat bottom of pan. Add the meat and brown on all sides, in batches if necessary, 5-6 minutes. Remove the browned meat.

In the same pan with the meat drippings, add a little more oil if necessary and cook over medium heat til soft:

• 1 medium onion chopped
• 1 celery stalk, chopped

Add the meat back to the pan along with:

• 2 ½ C vegetable stock or water
• 1 bay leaf

Bring to boil. Cover and simmer over low heat for about an hour. Add:

• 3 to 4 boiling potatoes, cut in small chunks

Cover and cook until the potatoes and meat are fork-tender, 20-40 minutes. Taste and adjust the seasonings and serve with brown rice. For a special local flavor, try cooked polenta instead of rice — lovely fall color as well.

Tried and tested by Eleanor Cooper, with thanks to Joy of Cooking (1997).