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Jamaican Curry Goat "Sky Juice And Flying Fish"
Ingredients
- 2 lb Goat or possibly Mutton cut into 1 inch cubes
- 1 x Garlic clove, chopped
- 2 lrg Tomatoes, peeled and seeded and coarsely minced
- 2 med Onions, minced
- 1 x Scallion with top, chopped
- 1 x Shallot, chopped
- 1 x Chile, Scotch Bonnet (Warm!) seeded and chopped
- 3 Tbsp. Curry pwdr, Madras Type Salt Pepper, freshly grnd
- 2 Tbsp. Butter
- 1/4 c. Oil, vegetable, for frying
- 2 1/2 c. -water
Directions
- Place meat in the large bowl and add in the garlic, tomatoes, onions, scallion, shallot, chile, curry pwdr, salt and pepper. Mix them together well and allow the meat to marinate for at least 30 min.
- 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 in the marinade, then the water. Cover and cook over medium heat for 1 1/4 hrs, or possibly till the meat is tender. Taste for seasoning and serve over white rice.
- This dish is a legacy of the culinary mixing of the Caribbean. India's curry spices up the goat meat which is an island staple. In the States, goat meat can be found in butcher shops in Caribbean neighborhoods or possibly in Greek neighborhoods.
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