Curried Goat Stew With Orange And Lime Rice

• 2 tablespoons freshly ground fennel seeds
• 2 tablespoons freshly ground cinnamon
• 1 tablespoon freshly ground cumin
• 1 tablespoon freshly ground mustard seeds
• 1 tablespoon freshly ground coriander seeds
• 1 tablespoon ground turmeric
• 1 tablespoon freshly ground cardamom
• 20 pounds bone-in goat meat, cut into 2-inch chunks
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/2 cup peanut oil
• 4 tablespoons red curry paste
• 2 tablespoons green curry paste
• 1/4 cup Santaella curry powder
• 5 cups yellow onions, diced
• 2 cups canned tomato paste
• 1 (750-ml) bottle Cabernet Sauvignon wine
• 1 head garlic, cloves peeled and mashed to a paste in a mortar
• 5 large carrots, peeled and chopped
• 4 cups coconut milk, canned or fresh
• 4 cups beef broth
• 5 cups arroz blanco, cooked
• 2 tablespoons extra virgin olive oil
• 2 limes
• 1 lemon

1. Mix all of the ingredients thoroughly in a bowl and store in an airtight container in a cool, dry place.
2. Recipe yields about 1/2 cup.

freshly ground fennel seeds, freshly ground cinnamon, freshly ground cumin, freshly ground mustard seeds, freshly ground coriander seeds, ground turmeric, freshly ground cardamom, goat meat, kosher salt, freshly ground black pepper, peanut oil, red curry, green curry, santaella curry, yellow onions, tomato paste, sauvignon wine, garlic, carrots, coconut milk, beef broth, arroz blanco, extra virgin olive oil, limes, lemon

Taken from www.foodrepublic.com/recipes/curried-goat-stew-with-orange-and-lime-rice-recipe/ (may not work)