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Place the meat in a non-metallic bowl, add the grated rind and juice of lime along with the garlic, stir to combine and cover. Marinade for 2 hours or overnight in a refrigerator. In a flameproof casserole dish heat the oil and cook the onions until soft. Remove and put to one side. Add the meat and fry over a high heat until sealed. Stir in the curry powder and cumin and cook for 1 minute, then add the Tabasco sauce, tomato puree and creamed coconut and cook for 5 minutes. Add the salt and approximately 750ml (1 1/4 pints) of water, bring to the boil then cover and simmer gently, stirring occasionally, for 1 1/2-2 hours until the meat is tender. Stir in coriander before serving with boiled rice. NOTES : A traditional Caribbean style curry made with goat and spices.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 2|
|Calories from Fat: 285 (82%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 33.6mg||1 %|
|Potassium 418.2mg||11 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 15.6g|
|Protein 3.3g||5 %|
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Calories per serving: 348
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