Jamaican Curry Goat "Sky Juice and Flying Fish"

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this Jamaican Curry Goat "Sky Juice and Flying Fish" recipe, or contribute your own.


2 lb Goat; or Mutton
2 lg Tomatoes; peeled and seeded
1 Chile, Scotch Bonnet; (HOT!)
1/4 c Oil, vegetable; for frying
1 Scallion; with top; minced
1 Garlic; minced
2 1/2 c water
2 md Onions; chopped
1 Shallot; minced
Pepper; freshly ground
3 tb Curry powder; Madras Type
2 tb Butter

Original recipe makes 4

To 6  


=========================> 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.

Verified by stevemur
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Made this tonight in the slow cooker. Tasted lovely with mashed potatoes and green vegies. Substitutions: tin of whole peeled tomatoes instead of 2 lgTomatoes 1 tsp of ground chilli instead of 1 Chile, Scotch Bonnet, left out 1 Scallion left out 1 Shallot
knmadeley 4y ago

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