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Sugar and Spice & Everything Irie: Savoring Jamaica's Flavors
Veda Nugent and
Marrett Green
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Curry Goat
by Veda Nugent and Marrett Green
In the past, this dish was prepared only for
grand celebrations and weddings, but as people became more
health-conscious they began serving it more frequently. Goat meat is one
of the healthier meats because it is so low in fat.
Yield:
4 to 5 servings
Preparation & Cooking Time: 1 to 1½ hours (not including
marinating)
Ingredients:
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3 pounds / 1.5 kg goat, cut into 1-inch /
2.5-cm cubes
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1 lime
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1 large onion, sliced
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6 cloves garlic, finely chopped (about 3
tablespoons / 45 mL)
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2 teaspoons / 10 mL salt
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1 teaspoon / 5 mL black pepper
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1 teaspoon / 5 mL thyme leaves
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¼ teaspoon / 1 mL finely chopped Scotch bonnet
pepper
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2 tablespoons / 25 mL canola or vegetable oil
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1 teaspoon / 5 mL sugar
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5 green onions, chopped (about 1 cup / 250 mL)
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2 teaspoons / 10 mL curry powder
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2 potatoes, peeled and cut into ½-inch / 1-cm
cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of
minutes and then rinse with cold water. Drain off excess water. Place the
goat in a sealable container and add the onion, garlic, salt, black
pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the
spices into the goat with your hands. Marinate, covered and refrigerated,
for 1 to 2 hours.
In a large pot over medium heat, heat the oil and sugar, stirring until
the sugar is brown. Add the goat with marinade, green onions, and curry;
stir thoroughly. Cover the pot, reduce the heat to low, and simmer the
goat slowly in its own juices, stirring occasionally, until the goat is
nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL
of water at a time down the sides of the pot, not directly onto the goat
(or you will toughen the meat).
Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and
simmer for 15 minutes or until the potatoes are cooked but not too soft.
Crush some of the potatoes to thicken the sauce, if desired. If there is
not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10
minutes.
Serve with rice or roti and a salad. More recipes by
Veda Nugent and Marrett
Green
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