News Americas, NEW YORK, NY, Fri. Mar. 16, 2018: This weekend, how about some Jamaican curry goat? Here is this exotic recipe from Grace Foods.
Preparation time: 30m
Cooking time: 1h 30m
For 6 Person(s)
3 pound (s) goat meat (available at halal butcheries)
2 tablespoon(s) Grace White Vinegar
2 tablespoon(s) curry powder
1 medium onion, chopped
2 stalk(s) scallion, chopped
4 clove(s) garlic, chopped
1 teaspoon(s) ginger, chopped
2 teaspoon(s) thyme, chopped
1/2 whole scotch bonnet pepper, chopped
1 teaspoon(s) black pepper
1 teaspoon(s) salt
1/4 cup(s) Grace Vegetable Oil
4 cup(s) boiling water
1 large Irish potato, diced
1 medium carrot, sliced
4 whole pimento berries, crushed
- Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar.
- Add 1 tablespoon curry powder, chopped onion, scallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to marinate for two hours.
- Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear. Turn the meat and add 4 cups boiling water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
- Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.
Serve with plain rice, vegetable salad and mango chutney.