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Curried Goat
2 ½ lbs. goat’s meat
4 stalks scallion diced
2 tablespoons curry powder
salt and black pepper
few grains pimento seeds
1 tablespoon butter
Chutney, nuts
2 medium onions diced
3 or 4 cloves garlic
Sprig of thyme
About 1/3 or a Scotch Bonnet pepper (finely cut)
Raisin and coconut
Cut goat’s meat into 1 1/2” pieces. Season with salt, black pepper, crushed garlic, scallion, diced onions and 1 tablespoon curry powder. Let stand for at least half an hour.
Scrape off seasonings and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat till fork tender – about 40 minutes. Add the second tablespoon curry powder, butt and the onions about 10 minutes before removing from the fire.
The gravy should be of a consistency not to need any thickening. Serve hot with plain boiled rice and pass the chutney, nuts, raisins and coconut.
From “A Merry Go Round of RECIPES from Jamaica”
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