Jamaica Curry Slow Cooker Goat/Lamb

Jamaican Curry Goat—insanely delicious slow cooked. Curry that is full of flavor and the meat is very tender!

Ingredients:

3 pounds grass-fed goat meat: stew meat and meaty neck bones or
      2 lbs boneless grass-fed leg of lamb or lamb shoulder and stew meat
¼ to ½ c macadamia nut oil
2 tsp minced ginger or ground ginger
4-5 Tbsp curry powder
1 Tbsp tomato paste
1 to 2 jalapeno peppers: seedless and diced
1 tsp sea salt
1 tsp ground black pepper
¼ c coconut flour or almond flour
1 medium white onion diced
4 cloves garlic minced
1½ c red wine plus 2 c grass-fed beef broth
         or no wine and 3.5 c grass-fed beef broth
1 lb baby Bella mushrooms thickly sliced
2 Tbsp Worcestershire sauce optional
2 bay leaves
1 tsp fresh rosemary finely chopped optional
2 to 3 sweet potatoes cut into bite size pieces peeled
3 medium carrots: peeled and cut into ¼-inch pieces
2 celery stalks chopped
1 c fresh green beans cut into 1-inch pieces

Instructions:

1. In a large bowl toss grass-fed goat/lamb meat with salt, pepper, and flour.
2. Place a large skillet over medium heat and add the oil.
3. Once the oil is simmering: brown the goat/lamb meat on each side for about three to five minutes. You will be doing this in batches. Remember to put all brown bits in the slow cooker.
4. Transfer all of the ingredients to the Slow Cooker except green beans.
5. Cover and cook on LOW heat for six to seven hours, or HIGH for three to four hours.
6. Add the green beans during the last hour of cooking.

Serve with your favorite salad and enjoy.

Submitted by Sandra Slanker