Curried Goat |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4-5 pounds goat, sawed into 2 inch pieces, or lamb shoulder, cut up | 2 large yellow onions, peeled and chopped | 1 medium green bell pepper, cored, seeded, and chopped |
| 4 scallions, chopped | 2 medium tomatoes, chopped | 4 tablespoons curry powder (use a Jamaican country-style bread. If you cannot find that, use Sun brand curry powder and add a bit of allspice.) |
| 2 teaspoons paprika | 3 cloves garlic, peeled and crushed | 2 tablespoons peanut oil |
| 2 tablespoons butter | 4 cups water | salt and freshly ground black pepper to taste |
| 1 | In a large stainless-steel bowl or pot mix all of the ingredients except the oil, butter, water, salt, and pepper. Let marinate for 1/2 hour. |
| 2 | Separate the meat from the vegetable mixture, reserving the mixture. Heat a large frying pan and brown the meat, in small batches, in the oil and butter. |
| 3 | Place the browned goat in a 10-12 quart stove-top casserole and add the reserved vegetables from the marinade as well as any juice. Add 4 cups of water; cover and simmer until tender, about 3 hours for goat and 2-1/2 hours for lamb. uncover the pot for the last hour or so in order to thicken the sauce a bit. And salt and pepper to taste. |