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Ingredients
- 2 1/2 c. goat meat, cut into 1/2" pcs
- 4 stalks escallion, diced
- 2 tbsp. curry pwdr
- Salt
- Black pepper
- 1 tbsp. butter
- 2 med. onions, diced
- 3 or possibly 4 cloves garlic, crushed
- Sprig of thyme
- 1/3 Scotch Bonnet pepper (finely cut)
- Chutney
- Nuts
- Raisins
- Coconut
Directions
- Season meat with salt, pepper, garlic, escallions, onions and 1 Tbsp. curry pwdr. Let stand for at least 1 hour.
- Scrape off all seasonings and brown lightly in fat. Add in about 1 pint of warm water and all seasonings except onions. Cook over medium heat till tender, about 40 min. Add in second Tbsp. curry pwdr, butter and onions about 10 min before removing from heat. The gravy should be of a consistency not to require any thickening. Serve warm with plain boiled rice. Pass the chutney, raisins, nuts and coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 137 | 50% |
| Total Fat 16.1g | 20% |
| Saturated Fat 12.21g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 124mg | 5% |
| Potassium 594mg | 17% |
| Total Carbs 11.27g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.4g | 3% |
| Protein 22.25g | 36% |
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