| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Caribbean |
Jamacian, Caribbean, Goat, Lamb, Meats |
4 |
To 6 |
INGREDIENTS
| 2 |
lb |
Goat or Mutton cut into 1 inch cubes |
| 1 |
|
Garlic clove; minced |
| 2 |
lg |
Tomatoes; peeled and seeded and coarsely chopped |
| 2 |
md |
Onions; chopped |
| 1 |
|
Scallion with top; minced |
| 1 |
|
Shallot; minced |
| 1 |
|
Chile; Scotch Bonnet (HOT!) seeded and minced |
| 3 |
tb |
Curry powder, Madras Type |
|
|
Salt |
|
|
Pepper, freshly ground |
| 2 |
tb |
Butter |
| 1/4 |
c |
Oil, vegetable; for frying water |
INSTRUCTIONS
=========================> Directions <=========================
Place meat in the large bowl and add the garlic, tomatoes, onions,
scallion, shallot, chile, curry powder, salt and pepper. Mix them together
well and allow the meat to marinate for at least 30 minutes.
Heat the butter and oil in a large skillet. Remove the meat from the
marinade, reserving the marinade, and brown the cubes in the skillet. Add
the marinade, then the water. Cover and cook over medium heat for 1 1/4
hours, or until the meat is tender. Taste for seasoning and serve over
white rice.
=====================> Notes and Credits <=====================
This dish is a legacy of the culinary mixing of the Caribbean. India's
curry spices up the goat meat that is an island staple. In the States, goat
meat can be found in butcher shops in Caribbean neighborhoods or in Greek
neighborhoods.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”