1 3-4 lb. goat roast
1 can chicken broth
1lb. carrots, sliced
1 green pepper cubed
1 onion, cubed
1 Golden Curry Sauce Mix
1 cup rice, cooked per directions
1 15 oz. can lite yellow cling peaches
Salt, pepper, garlic powder, curry
Put roast, chicken broth, carrots, half the green pepper and half the onion in a crock-pot along with a can of water and adequate salt, pepper, and garlic powder for the vegetables. Cook in crock-pot on LOW for 10 to 12 hrs.
De-bone goat and cube meat. Sauté other half of onion and green pepper in 2 tablespoons of olive oil for 3-5 minutes until onion is clear. Add meat and crumbled curry sauce mix. Stirring constantly, begin adding contents of crock-pot by the ladle full. Bring to simmer and, stirring constantly, simmer 5 minutes.
Finish by stirring in juices from the can of peaches. Then, cut each peach slice into 3 pieces and add, stirring in the peaches. Warm and serve over rice.
Recipe courtesy of Ms. Jean Hall Dwyer, Alabama Cooperative Extention Service
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.