5 lbs goat (or substitute lamb), cut in 1- inch cubes, fat trimmed
1 large onion, finely chopped
1 large green bell pepper, chopped
1 small chile pepper, seeded, minced (optional)
3 cloves garlic, crushed
2-3 sprigs fresh thyme, stripped of leaves
2-3 sprigs fresh parsley, minced
4 tbs good curry powder
1 ½ tbs seasoned salt
½ tsp accent
Generous pinch black pepper
2 bay leaves
¼ cup more or less peanut oil
3-4 cups chicken broth
2 large carrots, diced
3 large potatoes, peeled, diced
Put everything except the oil, broth, carrots, and potatoes into a large bowl. Rub down the goat meat with all the spices and let it marinate for 1 hour.
Heat the peanut oil in a heavy-bottomed pot large enough to hold all the ingredients. When the oil is quite hot, sauté the goat in batches, browning well. Remove the meat and set aside. Lower the heat and add the onions, peppers (from the marinade), and sauté until the onions have wilted.
De-glaze the pot with some of the broth and scrape up the clinging bits on the bottom. Add the remaining broth, the meat and the bay leaves and simmer for 2 hours. Add the potatoes and carrots (more broth if necessary) and simmer for another hour, or until the meat is very tender. Serve over warm, buttered rice or with freshly-baked roti (floppy, golden, griddle bread) or Johnny cakes.