Lifestyle & Food : Succulent Curried Goat

August 28, 2017
Curried goat and white rice
Curried goat with rice and peas is ready and waiting for your indulgence.
Scotch bonnett peppers.
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Curried goat may be a dish originating in South Asia, but there are few things that are more Jamaican than this tasty meal, if properly prepared. Let's help you to get your goat full of flavour and tender to the bone.

 

Preparation time: 30m

Cooking time: 1h 30m

Serving:

3lbs goat meat

2tbsp Grace White Vinegar

2tbsp curry powder

1 medium onion, chopped

2 stalks scallion, chopped

4 cloves garlic, chopped

1tbsp ginger, chopped

2tbsp thyme, chopped

1/2 whole Scotch bonnet pepper, chopped

1tbsp black pepper

1tbsp salt

1/4 cup Grace Vegetable Oil

4 cups boiling water

1 large Irish potato, diced

1 medium carrot, sliced

4 whole pimento berries, crushed

Directions

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 four 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 five minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.

To serve: Serve with plain rice, vegetable salad and mango chutney.

Method note: Sear - To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices.

Taken from http://www.gracefoods.com

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