| 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”