Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 4 To 6
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 lb Goat or Mutton
- 2 lg Tomatoes; peeled and seeded
- 2 md Onions; chopped
- 1 Scallion with top; minced
- 1 Shallot; minced
- 1 Chile; Scotch Bonnet (HOT!)
- 3 tb Curry powder, Madras Type
- Pepper, freshly ground
- 1/4 c Oil, vegetable; for frying
- 2 1/2 c -water
- 1 Garlic clove; minced
- Salt
- 2 tb Butter
Preparation
=========================> Directions <========================= Place meat in the large bowl and add the garlic, tomatoes, onions, scallion, shallot, chile, curry powder, salt and pepper. Mix them together well and allow the meat to marinate for at least 30 minutes. Heat the butter and oil in a large skillet. Remove the meat from the marinade, reserving the marinade, and brown the cubes in the skillet. Add the marinade, then the water. Cover and cook over medium heat for 1 1/4 hours, or until the meat is tender. Taste for seasoning and serve over white rice. =====================> Notes and Credits <===================== This dish is a legacy of the culinary mixing of the Caribbean. Indias curry spices up the goat meat that is an island staple. In the States, goat meat can be found in butcher shops in Caribbean neighborhoods or in Greek neighborhoods.
