1 leg (haunch) of goat
2 (#303) cans green peas
2 (#303) cans chopped tomatoes
1 1/2 c. fresh mushrooms, sliced
1 lg. bell pepper, diced
8 lg. onions, sliced
2 c. red wine
3 tbsp. curry
2 tsp. salt

Cut goat into strips and boil with the bones for 1 hour in 1 quart water and wine. Take meat from bone and continue cooking, adding 2 teaspoons salt, sliced onions, tomatoes, and juice from the peas and curry. Cook 3 hours, reducing liquid. Add peas, mushrooms, and diced green peppers. Cook 1/2 hour.