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00Ingredients
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2 tablespoons ghee (clarified butter) or vegetable oil
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1 onion, chopped fine
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2 cloves garlic, minced
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3 seasoning peppers, seeds and stems removed, chopped fine (or substitute Yellow Wax Hots)
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1 tablespoon freshly grated ginger
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2 teaspoons ground coriander
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1 teaspoon turmeric
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½ teaspoon freshly ground black pepper
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2 teaspoons red chile powder (powdered pure chiles, without spices)
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1 teaspoon ground cumin
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1½ pounds lean goat meat (or substitute lamb), cut into ½ -inch cubes
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1½ cups water
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2 tablespoons coconut cream, or more to taste
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salt to taste
Instructions
Heat the ghee or oil in a skillet, add the onion, garlic, peppers, and ginger and sauté for 5 minutes, stirring occasionally.
Add the coriander, turmeric, black pepper, chile powder, and cumin and sauté for another 3 minutes, stirring constantly.
Add the meat and brown it, stirring occasionally. Add the water and simmer the meat until tender, about 1 hour. Add more water if the mixture becomes too dry. Stir in the coconut cream and cook for 5 minutes.
Add salt to taste and serve hot with rice and a chutney of choice.
| Servings |
| 4 |
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Goat meat, which is not commonly eaten in the United States (except in the Southwest), appears in many West Indian recipes. The Trinis sometimes eat curried goat Jamaican-style, but this version with coconut is more customary.
Ingredients
InstructionsHeat the ghee or oil in a skillet, add the onion, garlic, peppers, and ginger and sauté for 5 minutes, stirring occasionally. Add the coriander, turmeric, black pepper, chile powder, and cumin and sauté for another 3 minutes, stirring constantly. Add the meat and brown it, stirring occasionally. Add the water and simmer the meat until tender, about 1 hour. Add more water if the mixture becomes too dry. Stir in the coconut cream and cook for 5 minutes. Add salt to taste and serve hot with rice and a chutney of choice.
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