Monday, February 25, 2013

Jamaica Curry Goat (lamb)

This is a great dish to bring back memories of a great holiday.
If you are not sure about how much heat you can take or your guests can take, start with half a Scotch bonnet and taste it once it is finished... you can always serve your dish with a Jamaican hot sauce on the side. Beef can always be used if you are one of those difficult people.

1.2 kilo goat or lamb meat (leg meat bone-out & cut it into cubes)
1 large onion, finely chop
1 carrot, finely chop
cloves garlic, crush
4 scallions (green onions), finely chop
1 scotch bonnet or habanero pepper, remove the seeds, finely chop
3 tbsp Jamaican curry powder (or madras powder)
2 cups tomato sauce
3 to 4 cups water
1 large yam, chop in cubes same size as meat
Salt and Pepper 

In a large pan, Dutch oven or pot with a touch of oil, on high heat brown the meat on all sides then remove and set aside.
In the same hot pan at medium heat, add the onions cook until soft then add your garlic and cook until it starts to brown, then add the curry powder and let it roast a little at the bottom of your pan.
Add browned meat, carrots, scallions, Scotch bonnet peppers, tomato sauce, 3 cup water, some salt and pepper. Scratch the bottom to remove all the good stuff and flavour your liquid.
Bring the mixture to a boil, then turn down the heat, cover the pot partially and simmer very low for 2 or 3 hours. After about two hours add your yam, do not cover your pot any more and continue to cook slowly until the meat starts to be tender.
Check for salt and pepper one last time before serving.
I like to serve it with a rice, and some stir fried julienne vegetables including a few pieces of sauteed plantain to add some sweetness.

Try this for dessert:

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