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CURRIED GOAT STEW 
2 lb. goat or mutton meat, trimmed and cubed
1 tsp. salt
1 1/4 tsp. ground pepper
4 tsp. curry powder
4 tsp. lard or oil
1 lg. onion, chopped
1 1/2 c. chicken broth
2 chili peppers, seeded and chopped
2 med. to lg. potatoes, peeled and diced

Season meat with salt, pepper and curry, set aside for one hour. Heat shortening in large saucepan, add meat and brown lightly; add onions, cook until wilted. Add chicken broth and chili peppers, cover and simmer over low heat 1 1/2 hours. Skim excess fat. Add potatoes and cook 20 minutes more until potatoes are fork tender and the gravy thickens.

Serves 4-6.

For an Italian touch, substitute 2 cloves crushed garlic for curry powder, and add chopped parsley over meat with the chili pepper being optional.

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