Curry Goat

Guyana/Jamaica. Cut up the goat (say one or two pounds) into bite-sized pieces with or without the bones. Same goes for chicken. It is believed that the bones add a better flavour to the curry. Put the goat into a bowl and add a couple of teaspoons of curry and maybe 1/4 as much cumin. Mix it well and let sit while you get the potatoes ready. Dice a good-sized onion. Peel and cut 4 or 5 potatoes into bit-sized pieces. Throw the goat into a good sized pot and cook (not brown) in a little oil (if necessary). Add the onion just before its done. Add all of the potatoes and add enough water to just cover them. Bring it to a boil, then turn down to a fast simmer. Add another couple of teaspoons of curry and cumin to taste. Add salt and pepper. When the potatoes are cooked, add a tablespoon or two of lemon juice. Simmer the whole thing down until the sauce is stew-like. Traditionally, its fairly light (watery) so that you have lots to pour over the rice. Add salt and pepper to taste before serving. If you like it hot, add a little jamaican hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible) Serve over rice (I like basmati rice, myself)