Pakistani Goat Curry with Potatoes

Goat is now increasingly available: it is sold at halal butchers, at West Indian butchers, and at specialty butchers. What you need are some pieces of meat with bone and some without bone. Ideally, the pieces should come from different parts of the animal—some from the shoulder, some from the upper leg, some from the shank, and a few from the neck—and should be cut into 1 1/2-inch cubes. Bone pieces could be larger. I always like to include at least one marrowbone. You can make the same dish with lamb from the shoulder with some bone. Good lamb generally takes about 50–80 minutes to cook, less time than goat. At home, we always ate this everyday dish with chapatis. There was always a dal, such as My Everyday Moong Dal, a couple of vegetables, and some relishes and chutneys. You may, of course, serve a simple rice dish instead of the bread.