Ingredients
2-3 lbs goat meat pieces with bone
canola oil
1/2 c flour
1 tsp + adobo
3 cloves garlic, minced
4-5" leek, chopped
1/2 onion, chopped
1 tsp thyme
1 tsp oregano
1 tsp + salt
1 tsp freshly ground pepper
1 tsp marjoram
1 tsp curry powder
1 dried chile ancho
1 dried chile pasilla
1 can diced tomatoes
1/2 c. red wine
handful parsley, chopped
2 bay leaves
4 cloves
Preparation
Combine flour and adobo in plastic bag, add goat meat and shake to coat. Remove core & seeds from dried chiles, soak in very hot water until soft. Blend chiles with a little cold water and tomatoes. Heat canola oil in large skillet; add goat pieces and brown for 5 minutes or so. Add garlic, leek, onion, and seasonings; sauté until golden. Add puréed chile/tomato mixture, wine, bay leaves, parsley, and cloves. Simmer 1 3/4 hrs.
