JulesyR
Full Member
This is a lot of preparation time but well worth it - and goat has less fat and calories than chicken, lamb, pork or beef!
Goat (1kg)
Lime
Jamaican Curry Powder
All Spice berrys
Jamaican All purpose seasoning
1 scotch bonnet (or more if you like it hot)
1 large onion
2 cloves of garlic
Fresh Thyme
1. Wash the goat and rinse in lime juice
2. Finely chop onion and scotch bonnet, crush the garlic and a couple of all spice berries, add the thyme.
3. Rub the mixture into the goat pieces and leave to marinate over night.
4. Fry the curry powder (using fry light), scrape the marinade off the goat and add to the pan, sealing the meat.
5. Add a cup of water (just to cover) add back the marinade and bring to the boil.
6. Reduce the heat to a very light simmer and cook for 2 plus hours. Add the all purpose seasoning at this point to taste.
Tip: - if you let this go cold you can scrape off any fat that rises to the top and then reheat.
I served it with plaintain, and mashed carrot and celeriac - so free!
Goat (1kg)
Lime
Jamaican Curry Powder
All Spice berrys
Jamaican All purpose seasoning
1 scotch bonnet (or more if you like it hot)
1 large onion
2 cloves of garlic
Fresh Thyme
1. Wash the goat and rinse in lime juice
2. Finely chop onion and scotch bonnet, crush the garlic and a couple of all spice berries, add the thyme.
3. Rub the mixture into the goat pieces and leave to marinate over night.
4. Fry the curry powder (using fry light), scrape the marinade off the goat and add to the pan, sealing the meat.
5. Add a cup of water (just to cover) add back the marinade and bring to the boil.
6. Reduce the heat to a very light simmer and cook for 2 plus hours. Add the all purpose seasoning at this point to taste.
Tip: - if you let this go cold you can scrape off any fat that rises to the top and then reheat.
I served it with plaintain, and mashed carrot and celeriac - so free!
Last edited by a moderator:
