Text 6038, 53 rader
Skriven 2008-04-24 13:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Really rare steak 204
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 BF> You're just trying to get my goat, aren't you.

Not only get it, but cook it too.

"Jamaica me crazy"

Jamaican Curry Goat Recipe
servings: 6

3 lb goat meat
- I buy leg portion with bone-in & have butcher cut
- it into medium-sized chunks
1 lg onion; diced
3 cloves garlic; minced
1 ts fresh thyme leaves
1 bn scallions; chopped
1 scotch bonnet or habanero pepper
- seeded & minced finely
2 Tb Jamaican curry powder
- I like Grace brand. They have two types, mild & hot. I don't
- buy the hot as the scotch bonnet adds enough heat to dish)
2 ts seasoning salt
- I like Goya Adobo Seasoning; one with blue cap
1/2 ts black pepper
2 Tb cooking oil

I got this curry goat recipe from Marlene, a passenger on my bus,
who owns a Jamaican restaurant in White Plains, N.Y. I have
recieved many compliments on it.

Season meat with the seasoning salt. Heat the oil in a large pot
& add 1 Tb Jamaican curry powder. Cook stirring constantly until
the curry powder darkens quite a bit (don't burn it, though, or
your dish will taste bitter). Put meat in pot along with onions,
scallions, garlic & scotch bonnet pepper. Fry a little (about 5 min)
over medium heat. Add thyme, remaining curry powder, black pepper &
a little (1/2 ts) seasoning salt. Cover with water & simmer
uncovered until meat is very tender & sauce is thick. Taste sauce
& add more salt, if necessary.

Serve over white rice or with Indian rotis.

*Note: It is also traditional & quite tasty to add 3 or 4 medium
quartered potatoes to pot during last 20 min of cooking. Meat
should be tender first, though, before adding potatoes. After
adding potatoes, cover pot & simmer on very low heat just until
potatoes are tender.

Source: busmamawilliams

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