It's stew/braise season in the northern hemisphere. Our neighborhood Fijian
market (you don't have one?) sells lamb and goat chunks conveniently cut up
for stew at very economical prices. I browned them in a pan, and tossed
them into the crock. I followed them with the onions, carrots, leeks, and
red bells (i.e., what was in the 'fridge) in the pan and the crock. I
deglazed with a little white wine, and into the crock it goes. Somewhere
along the way, some sliced garlic, sage (left over from Thanksgiving), and
fresh parsley, stems and all also found their way into the crock.

It will cook overnight, and make for a very nice brunch tomorrow, maybe with
couscous.

The other half of the bag of goat pieces will go into a crock pot curry,
with onions and spuds and the masala my buddy brought back from Mom in
India.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"