| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jamaican | 1 | Servings | |
INGREDIENTS
| 2 | lb | Goat meat |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | tb | Curry powder |
| 2 | Cloves garlic, finely chopped | |
| 1 | Onion, finely chopped | |
| 1 | Stalk scallion, chopped | |
| 2 | Bay leaves | |
| 1 | Scotch Bonnet pepper, chopped (with or without seeds) | |
| 2 | Sprigs thyme | |
| 2 1/2 | c | Water |
INSTRUCTIONS
Wash & cut meat into bite-sized pieces. Leave in the bones as they add flavor & become chewable after cooking. Combine seasoning ingredients & rub into meat. Cover and marinate 1 1/2 hours or overnight. Boil water in heavy saucepan or Dutch oven. Add goat meat & seasonings & marinade, stir. Cover pot & cook slowly over medium heat, stir occasionally. Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones. Add more water if necessary. Remove bay leaves before serving. Serve over rice. Posted to CHILE-HEADS DIGEST V3 #136 Date: Sun, 20 Oct 1996 20:51:19 -0400 (EDT) From: Leslie Duncan <duncan@vianet.on.ca>
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”