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00Ingredients
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2 pounds goat meat, cut into ½ -inch cubes
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3 tablespoons West Indian Massala (see Note)
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½ teaspoon salt
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½ teaspoon powdered cardamom
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½ teaspoon freshly ground black pepper
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2 cloves garlic, minced
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2 onions, sliced
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2 tomatoes, chopped
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2 green onions, chopped
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2 Scotch bonnet (or habanero) chiles, seeds and stems removed, chopped
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2 tablespoons butter
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1/4 cup vegetable oil
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3 cups water
Instructions
In a large bowl, combine the goat meat, masala, salt, cardamom, pepper, garlic, onions, tomatoes, green onions, and the chiles and mix well. Allow the meat to marinate for 1 hour.
Remove the meat from the seasonings and reserve the seasonings. Saute the meat in the butter and oil in a large skillet until lightly browned. Add the water, cover, and simmer until the goat is very tender, about 1 hour, adding more water if necessary.
Return the seasonings to the meat mixture, cover, and simmer for 15 minutes.
| Servings |
| 6 |
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Here is a classic Jamaican dish that is much beloved in that country. As usual, lamb may be substituted for the goat. Note the West Indian trait of using a massala without chile powder, and then adding chiles to the curry. The dish is traditionally served with white rice, mango chutney, and grated coconut.
Ingredients
InstructionsIn a large bowl, combine the goat meat, masala, salt, cardamom, pepper, garlic, onions, tomatoes, green onions, and the chiles and mix well. Allow the meat to marinate for 1 hour. Remove the meat from the seasonings and reserve the seasonings. Saute the meat in the butter and oil in a large skillet until lightly browned. Add the water, cover, and simmer until the goat is very tender, about 1 hour, adding more water if necessary. Return the seasonings to the meat mixture, cover, and simmer for 15 minutes.
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