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Jamaican Curry Goat

Monday, 26 May 2008

Description

Here is a classic Jamaican dish that is much beloved in that country. As usual, lamb may be substituted for the goat. Note the West Indian trait of using a massala without chile powder, and then adding chiles to the curry. The dish is traditionally served with white rice, mango chutney, and grated coconut.

Ingredients

At a glance
Cuisine
Caribbean
Ingredient
Goat
Cooking Method
Sauté
Heat Level
5
Chile
Scotch Bonnet
Meal/Course
Main Course
Serves
6
  • 2 pounds goat meat, cut into ½ -inch cubes

  • 3 tablespoons West Indian Massala (see Note)

  • ½ teaspoon salt

  • ½ teaspoon powdered cardamom

  • ½ teaspoon freshly ground black pepper

  • 2 cloves garlic, minced

  • 2 onions, sliced

  • 2 tomatoes, chopped

  • 2 green onions, chopped

  • 2 Scotch bonnet (or habanero) chiles, seeds and stems removed, chopped

  • 2 tablespoons butter

  • 1/4 cup vegetable oil

  • 3 cups water

Methods/steps

In a large bowl, combine the goat meat, masala, salt, cardamom, pepper, garlic, onions, tomatoes, green onions, and the chiles and mix well. Allow the meat to marinate for 1 hour.

Remove the meat from the seasonings and reserve the seasonings. Saute the meat in the butter and oil in a large skillet until lightly browned. Add the water, cover, and simmer until the goat is very tender, about 1 hour, adding more water if necessary.

Return the seasonings to the meat mixture, cover, and simmer for 15 minutes.

 

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