It’s such a blessing it is to have friends, and parents of friends, who cook. I had this dish at my best friend mom’s house and begged his mother for the recipe, which, thankfully, she gave me.
In Caribbean, everyone does something a bit different when preparing curried goat – so if you wish you can add some raisins to the mix, and marinated the lamb in a curry spice mixture.
Ingredients:
- 3 lbs. goat stew
- 1 onion sliced
- 2 ozs. Curry powder
- 1 tablespoon massala
- ½ teaspoon ground cumin
- ¼ cup oil
- 3 cloves garlic, crushed
- 1 pinch Methi leaves (optional)
- 1 tablespoon salt
- 1 tablespoon vinegar
| Method: |
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Put goat meat into a bowl and add salt. 2 cloves crushed garlic and vinegar and about 2 tablespoons cold water. Mix well and allow it to stand for 2-3 hours. Then pour oil into a skillet and place over heat. Add one clove of garlic and allow it to get dark brown. Then add curry, massala, cumin, Methi leaves and onions, stirring all the time. Add goat meat and mix well until all the goat is well coated with curry, etc. Sauté for about five minutes, then cover with cold water and bring to a boil point. Lower heat, cover pan and cook until meat is tender and gravy has diminished and thickened. Serve with steamed rice. Recipe by:Yolande Cools-Lartigue |
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