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2 lb (1 kg) goat meat (can substitute lamb or mutton)
salt
black pepper
3 tablespoons curry powder
1 clove garlic, crushed
2 tomatoes, chopped
2 onions, sliced
2 stalks scallion, chopped
1-2 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 salt , pepper, curry powder, garlic, tomatoes, onions, scallions
and hot peppers. (remove seeds from the peppers if you do not want
the curry to be too hot). Allow the meat to marinate for at least
1 hour or cover and put in fridge overnight.
When you are ready to proceed, brush off the seasonings from the
meat , and save . Fry 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 is necessary. Stir in the seasonings
in which the meat was marinated, cover the pan again and allow it
to simmer for a further 10 minutes or until seasonings are absorbed
into the juice, which should now have body without being too thick.
The dish should not be at all dry. Taste adding more salt if
necessary.
Some cooks prefer either to boil the meat first and 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 with white
rice, Mango chutney, grated coconut, fried plantains, boiled green
bananas.
Serves 4-6
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CURRY GOAT