Eat and Greet Recipe: Curry Goat

— -- For ABC News' "Eat and Greet," Katrina Szish went inside the kitchen of New York City's Colors Restaurant to bring you executive chef Raymond Mohan's recipe for Curry Goat.

See the recipe below.

Curry Goat
Yield: Serves 6 to 8 people

Directions
Part 1
In a 5 gallon post with a cover add:
10 pounds of goat meat with bones
3 gallons of water or just enough to cover meat
½ tablespoon kosher salt

Bring mixture to a boil, cover and simmer for 2 ½ to 3 hours.

Goat should be very tender. Strain and save about 1 gallon of stock. Let cooked goat meat cool, and shred it.

Save the shredded meat and about 1 gallon of stock.

Part 2

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In a 2 gallon pot add:
½ cup soy bean oil
1 cup curry powder (brand of curry powder is your choice)
1 tablespoon turmeric powder
½ cup ginger, chopped fine
1 quart coconut milk

Sauté all for 2 minutes on low flame; do not burn.

Add the goat meat and just enough of the stock to cover meat. Bring to a boil and reduce for about 30 minutes or until thick.

Season with Salt.

Dish served with with banana slices for decoration. Garnish with endive and baby watercress tossed with lime juice and olive oil.