Curried Goat Stew

Yesterday at the Dane County Farmer's Market one of the vendors was selling goat steaks and stew meat, so I decided to try the stew meat.  I have a bunch of veggies on hand and some homemade broth and it sounded like it would make a nice curry.  It's in the slow cooker now getting ready for tonight.

The winter market seems to make its living off the popular market breakfasts once the market moves to the Madison Senior Center, but I go for the shopping.  Right about this time every winter I crave fresh local veggies and they can be found at the market.  Yesterday I picked up some Empire apples and shallots from Green's Pleasant Springs Orchard, some fresh spring greens from Don's Produce, spinach from Snug Haven, shiitake mushrooms from a farmer I'm not familiar with, aged white cheddar from Hook's, chicken feet and veggies from  JenEhr and the goat meat.  Tim likes to eat wierd things...he recently tried a dish with duck tongue at an asian restaurant-YUK!  I had mentioned to him that JenEhr had chicken feet and he said he'd like that, so I got some to deep fry for him.  He rarely gets deep fried anything so I thought that would be a fun treat for him.  Since I don't really eat meat I'll try a bite or two of the goat and then pick around it for the veggies in the stew.  The goat meat seems very lean, and similar to lamb at first glance...we'll see how the curry turns out later today.  I like my curry thick and spicy so I'll puree some of the vegetables later to give it the texture and taste it for more spices before seasoning-YUM!