This is a print preview of "Jamaican Curry Goat "Caribbean Cooking For Pleasure"" recipe.

Jamaican Curry Goat "Caribbean Cooking For Pleasure" Recipe
by Global Cookbook

Jamaican Curry Goat "Caribbean Cooking For Pleasure"
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  Servings: 12

Ingredients

  • "Caribbean Cooking For Pleasure"
  • 1 1/2 lb Goat or possibly Mutton cut into 1 inch cubes
  • 1 tsp Salt
  • 1 tsp Pepper, freshly grnd
  • 1 Tbsp. Curry pwdr
  • 1 ounce Lard or possibly cooking fat
  • 1 x Onion, sliced
  • 1 1/4 c. Stock
  • 2 x Chiles seeded and minced
  • 2 x Potatoes, English peeled and diced

Directions

  1. Season the meat with salt and pepper and curry pwdr, sifted together and rubbed into the cubes. Set aside for 1 hour. Heat the lard or possibly fat in a saucepan, add in the meat and onion and brown lightly. Add in the stock and chilies, cover and simmer over a low heat till the meat is tender; the timing varies with the meat, mutton, that is more often used for "curried goat", takes less time than goat. Add in the potatoes and continue cooking for a further 20 min or possibly till they are soft and the gravy thickens. Serve on a bed of rice.
  2. This is almost a National Jamaican dish, eaten by many people at least once a week, even the Ras Tafaris, the sect who follow the Emperor of Ethiopia.
  3. The "Rastas" make very durable cooking bowls from scrap aluminium, hand cast in sand. The aluminium is melted over a charcoal fire, poured into a mould and plugged after it hardens. Once can put these bowls on the fire and they stay warm for a long time after removal, cool things stay cool and they can be hurled around and never break.
  4. Goat and mutton are the meats of the Jamaican people; in small villages one may see a sign "Curried goat today" very much like "Fish Frying" in some shop windows in England.
  5. "Caribbean Cooking for Pleasure" by Mary Slater, The Novelty Trading Co.