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Jamaican Curry Goat

Jamaican Curry Goat

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
Pepper, freshly ground
2 tb Butter
1/4 c Oil, vegetable; for frying 2 1/2 c -water

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.

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