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Curry Goat
(Jamaica)
2 tablespoons vegetable shortening
3 pounds young goat, cut into small serving pieces
2 large onions, finely chopped
3 tablespoons curry powder
1 fresh hot red pepper, chopped
Bay leaf
1/2 teaspoon allspice
1 cup coconut milk
Stock
Salt, freshly ground pepper to taste
Juice of 1/2 lime
Melt the shortening in a skillet and brown the meat all over.
Remove meat to a covered casserole. Saute the onion in the fat
remaining in the skillet until transparent. Add the curry powder
and hot pepper and saute, stirring, for a few minutes. Add to the
casserole with the bay leaf, allspice, coconut milk, and enough
stock to cover the meat. Season with salt and pepper, cover and
simmer gently until meat is tender, about 2 hours. Just before
serving, add the lime juice, and cook 2 or 3 minutes longer. Serves
6.
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Curry Goat 03