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Ingredients

2 pounds goat stew meat, cut into 1-inch cubes 2 fresh hot chile peppers, seeded and chopped 2 tablespoons curry powder 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons vegetable oil 1 onion, chopped 1 rib celery, chopped 2 ½ cups vegetable broth 1 bay leaf 3 potatoes, peeled and cut into 1-inch chunks, or more as desired

Nutrition Info

238.3 calories carbohydrate: 20.1 g cholesterol: 53.2 mg fat: 7.8 g fiber: 3.4 g protein: 21.9 g saturatedFat: 1.5 g servingSize: - sodium: 509.3 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot, cook and stir until onion begins to brown, 4 to 6 minutes.
Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes, simmer until potatoes and meat are tender, 35 to 45 minutes more.
Remove stockpot from heat, skim off surface fat, and remove bay leaf.

8 servings

He likes it hot, I like it good. We compromise on jalapeno peppers.