Re: Caribbean Cuisine
1.5 pounds goat or mutton, trimmed and cut into 1" cubes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon curry powder
1 ounce lard or other cooking fat 1 onion, sliced
1/2 pint (1.25 cups) stock or water
2 chillies, de-seeded and chopped
2 large english (white) potatoes, peeled and diced
Method
* Season the meat with salt, pepper and curry powder, sifted together and rubbed into the cubes. Set aside for 1 hour.
* Heat the lard or fat in a saucepan, add the meat and onion and brown lightly. Add the stock or water and chillies, cover and simmer over a low heat until the meat is tender; the timing varies with the meat. Mutton, which is more often used for "curried goat", takes less time than goat.
* Add the potatoes and continue cooking for another 20 minutes or until they are soft and the gravy thickens.
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