Jamaican Curry Goat "Sky Juice and Flying Fish"
INGREDIENTS:
--------- source ---------
"Caribbean Cooking
For Pleasure"
Shared by Dorothy Hair 6/94
--------- source ---------
"Caribbean Cooking
For Pleasure"
Shared by Dorothy Hair 6/94
--JAMAICAN CURRY GOAT--
1 1/2 lb Goat or Mutton -
cut into 1 inch cubes 1 ts Salt 1 ts Pepper, freshly ground 1 tb Curry powder 1 oz Lard or cooking fat 1 Onion; sliced 1 1/4 c Stock 2 Chiles -
seeded and chopped 2 Potatoes, English -peeled and diced
========================= Directions =========================
Season the meat with salt and pepper and curry powder, sifted together and rubbed into the cubes. Set aside for 1 hour. Heat the lard or fat in a saucepan, add the meat and onion and brown lightly. Add the stock and chilies, cover and simmer over a low heat until the meat is tender; the timing varies with the meat, mutton, which is more often used for "curried goat", takes less time than goat. Add the potatoes and continue cooking for a further 20 minutes or until they are soft and the gravy thickens. Serve on a bed of rice.
===================== Notes and Credits =====================
This is almost a National Jamaican dish, eaten by many people at least once a week, even the Ras Tafaris, the sect who follow the Emperor of Ethiopia. The "Rastas" make very durable cooking bowls from scrap aluminium, hand cast in sand. The aluminium is melted over a charcoal fire, poured into a mould and plugged after it hardens. Once can put these bowls on the fire and they stay hot for a long time after removal, cold things stay cold and they can be hurled around and never break.
Goat and mutton are the meats of the Jamaican people; in small villages one may see a sign "Curried goat today" very much like "Fish Frying" in some shop windows in England.
"Caribbean Cooking for Pleasure" by Mary Slater, The Novelty Trading Co. Ltd, Kingston, Jamaica published by Hamilyn Publishing ISBN 0-600-318-001 1973
1 1/2 lb Goat or Mutton -
cut into 1 inch cubes 1 ts Salt 1 ts Pepper, freshly ground 1 tb Curry powder 1 oz Lard or cooking fat 1 Onion; sliced 1 1/4 c Stock 2 Chiles -
seeded and chopped 2 Potatoes, English -peeled and diced
========================= Directions =========================
Season the meat with salt and pepper and curry powder, sifted together and rubbed into the cubes. Set aside for 1 hour. Heat the lard or fat in a saucepan, add the meat and onion and brown lightly. Add the stock and chilies, cover and simmer over a low heat until the meat is tender; the timing varies with the meat, mutton, which is more often used for "curried goat", takes less time than goat. Add the potatoes and continue cooking for a further 20 minutes or until they are soft and the gravy thickens. Serve on a bed of rice.
===================== Notes and Credits =====================
This is almost a National Jamaican dish, eaten by many people at least once a week, even the Ras Tafaris, the sect who follow the Emperor of Ethiopia. The "Rastas" make very durable cooking bowls from scrap aluminium, hand cast in sand. The aluminium is melted over a charcoal fire, poured into a mould and plugged after it hardens. Once can put these bowls on the fire and they stay hot for a long time after removal, cold things stay cold and they can be hurled around and never break.
Goat and mutton are the meats of the Jamaican people; in small villages one may see a sign "Curried goat today" very much like "Fish Frying" in some shop windows in England.
"Caribbean Cooking for Pleasure" by Mary Slater, The Novelty Trading Co. Ltd, Kingston, Jamaica published by Hamilyn Publishing ISBN 0-600-318-001 1973