Jamaican curry goat \"sky juice and flying fish\"
4 to 6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Goat or Mutton |
| 1 | Chile; Scotch Bonnet (HOT!) cut into 1 inch cubes | |
| 1 | Garlic clove; minced | |
| 2 | larges | Tomatoes; peeled and seeded and coarsely chopped |
| 2 | mediums | Onions; chopped |
| 1 | Scallion with top; minced seeded and minced | |
| 3 | tablespoons | Curry powder, Madras Type |
| Salt | ||
| Pepper, freshly ground | ||
| 2 | tablespoons | Butter |
| ¼ | cup | Oil, vegetable; for frying |
| 1 | Shallot; minced water | |
Directions
JAMAICAN CURRY GOAT
Directions:
Place meat in the large bowl and add the garlic, tomatoes, onions, scallion, shallot, chile, curry powder, salt and pepper. Mix them together well and allow the meat to marinate for at least 30 minutes.
Heat the butter and oil in a large skillet. Remove the meat from the marinade, reserving the marinade, and brown the cubes in the skillet.
Add the marinade, then the water. Cover and cook over medium heat for 1¼ hours, or until the meat is tender. Taste for seasoning and serve over white rice.
=====================> Notes and Credits <===================== This dish is a legacy of the culinary mixing of the Caribbean. India's curry spices up the goat meat that is an island staple. In the States, goat meat can be found in butcher shops in Caribbean neighborhoods or in Greek neighborhoods.
"Sky Juice and Flying Fish Traditional Caribbean Cooking" by Jessica B. Harris, A Fireside Book published by Simon & Schuster ISBN 0-671-68165-6 1991 Submitted By DOROTHY HAIR On 06-03-94 Submitted By PHILLIP WATERS On 09-18-95