JAMAICA CURRY GOAT
2lb (1kg) goat meat
2 stalks scallion, chopped 2 teaspoons salt to taste
1-2 Scotch bonnet peppers, chopped, with or without seeds
Black pepper
3 tablespoons curry powder
2 tablespoons (1 oz, 25 g) butter 1/4cup (2 fl oz, 50 ml) oil
1 clove garlic, crushed
About 3 cups (1 1/4 pints, 750 ml) water
2 tomatoes, chopped 2 onions, sliced
Cut the goat meat into small pieces; place them in a bowl, and season with the salt, black pepper, curry powder,
garlic, tomatoes, onions, scallion and hot peppers (remove the seeds from the peppers if you do not want the curry to be too hot).
Allow the meat to marinate for at least 1 hour.
When you are ready to proceed, separate the seasonings from the meat and fry the meat in the butter and oil until it is lightly browned.
Add enough water to cover the meat and bring to the boil.
Reduce the heat cover the pan, and simmer until the meat is tender, adding more water if necessary.
Stir in the seasonings in which the meat was marinated, taste, cover the pan again, and allow it to simmer for a further 10 minutes or until the seasonings are absorbed into
the juice, which should now have more body without being too thick.
The dish should not be at all dry.
Some cooks prefer either to boil the meat first then add the seasonings
when the meat is tender, or to boil the meat and seasonings together from the start.
The choice is yours. Serve this splendid dish with white rice, mango chutney, fried plantains, boiled green bananas or whatever else you like.
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