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Jamaican Curry Goat

2 lb (1 kg) goat meat
black pepper
3 tablespoons curry powder
1 clove garlic, crushed
2 tomatoes, chopped
2 onions, sliced
2 stalks escallion, chopped
1 or 2 hot peppers, chopped, with or without seeds
2 tablespoons (1 oz, 25g) butter
1/4 cup (2 fl oz, 50 ml) oil
about 3 cups (1 1/4 pints, 750 ml) water

Cut the goat meat into small pieces, place them in a bowl, and
season with the salt, black pepper, curry powder, garlic, tomatoes,
onions, escallion and hot peppers (remove the seeds from the peppers
if you do not want the curry to be too hot). Allow the meat to
marinate for at least 30 minutes.

When you are ready to proceed, separate the seasonings from the
meat and fry the meat in the butter and oil until it is lightly
browned. Add enough water to cover the meat and bring to the boil.

Reduce the heat, cover the pan, and simmer until the meat is tender
adding more water if necessary. Stir in the seasonings in which
the meat was marinated, taste, cover the pan again, and allow it
to simmer for a further ten minutes or until the seasonings are
absorbed into the juice, which should now have more body without
being too thick. The dish should not be at all dry.

Some cooks prefer either to boil the meat first then add the
seasonings when the meat is tender, or to boil the meat and seasonings
together from the start. The choice is yours. Serve this splendid
dish with white rice, mango chutney, grated coconut, fried plantains,
boiled green bananas or whatever else you like.


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2 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Where's the fucking allspice?, July 22, 2006 - 04:21 AM
Reviewer: Eebs from Syd, AUS
Good basic curry recipe. Lacking in key Caribbean accents (allspice, thyme, ginger etc).

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1 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
missing ingredients, October 1, 2007 - 12:44 PM
Reviewer: Anonymous from usa
where's the coconut milk????

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