"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, January 18, 2010

Jamaican Curry Goat Recipe

Author Busmama Williams

I got this curry goat recipe from Marlene, a passenger on my bus, who owns a Jamaican restaurant in White Plains, N.Y. I have recieved many compliments on it.
Prep:15m Cook:112m Servings:68

3 pounds goat meat ( I buy leg portion with bone-in & have butcher cut it into medium-sized chunks)
1 large onion; diced
3 cloves garlic; minced
1 teaspoon fresh thyme leaves
1 bunch scallions; chopped
1 scotch bonnet or habanero pepper: seeded & minced finely
2 Tablespoons Jamaican curry powder ( I like Grace brand. They have two types, mild & hot. I don't buy the hot as the scotch bonnet adds enough heat to dish)
2 teaspoons seasoning salt ( I like Goya Adobo Seasoning; one with blue cap)
1/2 teaspoon black pepper
2 Tablespoons cooking oil

Season meat with the seasoning salt. Heat the cooking oil in a large pot & add 1 Tablespoon of the Jamaican curry powder. Cook stirring constantly until the curry powder darkens quite a bit (don't burn it, though, or your dish will taste bitter). Put meat in pot along with onions, scallions, garlic & scotch bonnet pepper. Fry a little (about 5 minutes) over medium heat. Add thyme, remaining curry powder, black pepper & a little (1/2 teaspoon) of seasoning salt. Cover with water & simmer uncovered until meat is very tender & sauce is thick. Taste sauce & add more salt, if necessary.

Serve over white rice or with Indian rotis.

*Note: It is also traditional & quite tasty to add 3 or 4 medium quartered potatoes to pot during last 20 minutes of cooking. Meat should be tender first, though, before adding potatoes. After adding potatoes, cover pot & simmer on very low heat just until potatoes are tender.

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