Smokey Goat Curry Stew

Ahhh, as always, I wish I had bought WAY more goat meat on my yearly trip to a favorite international market in The Cities.

Today I thawed 4# of these chops about halfway, then cut off as much of the outer fat and marbling as I could. I didn't buy smoked chops this time, they just didn't look as good as these. 

So, to fix this, I drizzled them with a good amount of EVOO, then seasoned with smoked sea salt, smoked Spanish paprika and the peppery, smokey, Arizona garlic chipotle seasoning. 

Roasted them for 40 minutes at 350° then turned the heat to 400° for an additional 20 minutes.

Chop, slice or 'chunk' the following vegetables:
4 med. carrots
2+c chopped celery
1 med. purple onion
2 big Yukon Gold potatoes
1/2 head of green cabbage
1/2 big green pepper
2c cauliflower forets
5 big garlic cloves

5 bay leaves
14oz, - 28oz. canned diced tomatoes
48oz. vegetable broth
8-10oz. Thai curry sauce
2-3t mild curry powder
2-3t ground cumin
2T Better Than Bouillon - low sodium beef

I put the chopped vegetables in a 6-8 quart pot, drizzled them with EVOO and sautéed and sizzled them while stirring regularly, for several minutes. 

Add the next group of ingredients, and the roasted goat chops. Stir, then simmer covered for an hour or so until the carrots are cooked the way you like them and the meat is tender. Hopefully the meat will be tender. . .Goat is a challenge, but the flavor is great. Similar to venison and lamb. . .Lin