Goat Curry

at long last. This was a real winner. I sauteed an onion, added the meat and 2T of curry powder, and simmered that in water for about half an hour. Then I added carrots, celery, and potato (why? because those are the only vegetables I ever think to add to anything) and raisins, and simmered some more. As I served it up over brown rice I thought, "maybe potatoes weren't the best choice," but all was well and it was delicious. The meat itself was tasty, milder than lamb, but distinctly un-beefy or porky. Goats everywhere, beware: I know what to do with you now.