Simmer the goat for at least two hours, or until the meat pulls easily from the bone with a fork. Remove the bones and gristle from the pan, leaving large chunks of meat. Add curry seasoning and coconut milk from your pantry. Stews are largely accepting of any vegetables. For ours, some friends provided a small bag of garden vegetables, including a leek, red potatoes, and green beans. Use whatever you have on hand, or opt for no veggies at all. The starch from the potatoes, along with the coconut milk, thickens the stew as it continues to cook. Simmer uncovered for at least another hour or until it reaches the desired consistency. When finished, serve in a bowl over rice.
Todd Richard can be reached at tmr@maine.rr.com.
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