Jamaican curried goat
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Goat meat |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 3 | tablespoons | Curry powder |
| 2 | cloves | Garlic, finely chopped |
| 1 | Onion , finely chopped | |
| 1 | Stalk scallion, chopped | |
| 2 | Bay leaves | |
| 1 | Scotch bonnet pepper, chopped (with or without seeds) | |
| 2 | Sprigs thyme | |
| 2½ | cup | Water |
Directions
Wash & cut meat into bite-sized pieces Leave in the bones as they add flavor & become chewable after cooking. Combine seasoning ingredients & rub into meat. Cover and marinate 1½ hours or overnight. Boil water in heavy saucepan or Dutch oven. Add goat meat & seasonings & marinade, stir. Cover pot & cook slowly over medium heat, stir occasionally. Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones. Add more water if necessary. Remove bay leaves before serving. Serve over rice.