When I was growing up, my father bred goats, mostly for milking, but when times got tough, we would have kid or goat for meals. I always really liked the taste; sort of like lamb, but with more flavour and far less fat, however when I left home in the early 70's, goat was not a meat that was found in suburban butchers shops.
It wasn't until only a few years ago, following years of immigration by many South African people, that I found goat in my (then) local Woolworths store. Unfortunately it wasn't a regular item on their shelves, so you can imagine how pleased I was to find that our local butcher in Dayboro now stocks goat! Just another thing to love about this little town.
The pumpkin in this dish cooks down over the 4 hours that it's in the slow cooker to almost blend with the curry sauce. I don't always cut the pumpkin into even sized pieces so that there is a bit of texture.
After I posted a picture of this dish on our Facebook page, I had a few requests for the recipe, so I jotted down how I made it and here it is; my recipe for Curry Goat with Pumpkin and Spinach.