| |
Curried Goat is one of the great dishes of Jamaica. You can find goat in any Mexican or Jamaican market. If you cannot find goat, substitute lamb. Just have the butcher cut the meat, bones and all, into 1- or 2-inch pieces. This is a great dish!
|
|
What You Need:
(To Serve: 8)
|
|
|
|
4-5 pounds goat, sawed into 2 inch pieces, or lamb shoulder, cut up
2 large yellow onions, peeled and chopped
1 medium green bell pepper, cored, seeded, and chopped
4 scallions, chopped
2 medium tomatoes, chopped
4 tablespoons curry powder (use a Jamaican country-style brand or if you cannot find that, use Sun brand curry powder and add a bit of allspice)
2 teaspoons paprika
3 cloves garlic, peeled and crushed
2 tablespoons peanut oil
2 tablespoons butter
4 cups water
Salt and freshly ground black pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a large stainless-steel bowl or pot mix all of the ingredients except the oil, butter, water, salt, and pepper. Let marinate for ½ hour.
|
2. Separate the meat from the vegetable mixture, reserving the mixture. Heat a large frying pan and brown the meat, in small batches, in the oil and butter.
|
3. Place the browned goat in a 10- to 12-quart stove-top casserole and add die reserved vegetables from the marinade as well as any juice.
|
4. Add 4 cups of water; cover and simmer until tender, about 3 hours for goat and 2½ hours for lamb.
|
5. Uncover the pot for the last hour or so in order to thicken the sauce a bit. And salt and pepper to taste.
|
|
|
|
|
