Makes dinner for a crowd!

Ingredients

4 lbs goat, lamb or beef, with bones if available

4 quarts water

2 Tbs coconut oil

3 green onions, chopped

3 cloves garlic, chopped

1 1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground cardamom

1/2 tsp dry mustard

1/2 tsp freshly ground black pepper

1/4 tsp ground cinnamon

1/2 tsp fenugreek seeds, whole (or 1/4 tsp ground)

1” ginger root, finely grated (or 1/4 tsp ground)

1” turmeric root, finely grated, or 1 tsp ground turmeric

dash ground cloves

dash ground nutmeg

4 papaya leaves, chopped

2 sweetpotatoes, chopped, with skins on

2 yams or malanga roots or cassava roots, peeled and chopped

1 plantain, peeled and chopped

1 cup young luffa or snake gourd, chopped

1 cup okra, chopped

2 cups peppers, any kind you like

1 can diced tomatoes, or 10 plum tomatoes, peeled, seeded and chopped

salt to taste

Directions

Chop meat into large pieces. If you are using goat meat, boil it for an hour in plenty of water before continuing. If using beef, brown in oil and set meat aside.

Heat oil and sauté with spices, onions and garlic until fragrant, about 5 minutes.

Add water, meat and bones.  Use the water the meat was boiled in if cooking goat. Bring to a boil, then cover and lower the heat to medium-low.

Simmer for 1 1/2 hours, then add vegetables. Cook for one hour and test for doneness. If it isn’t as soft as you like, cook a little longer. Season to taste and serve.

Note: The papaya leaves are not necessary, but do help tenderize the meat. A young goat will not be as tough as an older one. Young goat meat tastes closer to lamb, and older goat is more like beef. Goat is tasty and succulent if cooked properly.