Goat Stew

• 2-3 lbs goat meat pieces with bone
• canola oil
• 1/2 c flour
• 1 tsp + adobo
• 3 cloves garlic, minced
• 4-5" leek, chopped
• 1/2 onion, chopped
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp + salt
• 1 tsp freshly ground pepper
• 1 tsp marjoram
• 1 tsp curry powder
• 1 dried chile ancho
• 1 dried chile pasilla
• 1 can diced tomatoes
• 1/2 c. red wine
• handful parsley, chopped
• 2 bay leaves
• 4 cloves

1. Combine flour and adobo in plastic bag, add goat meat and shake to coat.
2. Remove core & seeds from dried chiles, soak in very hot water until soft.
3. Blend chiles with a little cold water and tomatoes.
4. Heat canola oil in large skillet; add goat pieces and brown for 5 minutes or so.
5. Add garlic, leek, onion, and seasonings; saute until golden.
6. Add pureed chile/tomato mixture, wine, bay leaves, parsley, and cloves.
7. Simmer 1 3/4 hrs.

goat meat, canola oil, flour, garlic, onion, thyme, oregano, salt, ground pepper, marjoram, curry powder, chile ancho, chile pasilla, tomatoes, red wine, handful parsley, bay leaves, cloves

Taken from www.epicurious.com/recipes/member/views/goat-stew-50085882 (may not work)