Serving healthy food today to the future we will serve tomorrow
Jamaican Curried Goat
DIRECTIONS
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Choose a Caribbean curry mix if possible for this dish.
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Trim any fat off the meat and then cut the meat into small pieces.
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Traditionally the bones are left in the curry to contribute flavor and nutrition.
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Rub the meat in lemon juice and then combine with the onion, garlic and spices.
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Leave covered in the refrigerator overnight (or at least a couple of hours).
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Heat oil in a skillet or dutch oven over medium heat and brown the meat mixture.
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Add the water and simmer for 1 hour.
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Correct seasonings as needed and continue cooking for about another half hour until tender.
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Add more water as needed.
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Potatoes and/or cho-cho can be added in the last hour if you wish.
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Serve over white rice preferably cooked in coconut milk!
Ingredients
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2 pounds stew meat with bones
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1 tablespoon of lemon juice or 1 lemon
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1 large onion chopped
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1 bunch scallions (optional)
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2 fresh garlic cloves, crushed
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1 tablespoon fresh thyme or 2
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tablespoons dried
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2 tablespoons curry powder
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1 teaspoon white pepper
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1/2 teaspoon salt
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1 hot pepper, chopped and seedsremoved (preferably a scotch bonnet orhabanero)
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2 tablespoons cooking oil
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1 cup Irish Potatoes, cubed (optional)
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1 cup cho-cho (chayote squash), cubed(optional)
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2 cups of water
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