2 stalks scallion, chopped
2 teaspoons salt to taste
1-2 Scotch bonnet peppers,
chopped, with or without seeds
Black pepper
3 tablespoons curry powder
2 tablespoons (1 oz, 25 g)
butter
1/4cup (2 fl oz, 50 ml) oil
1 clove garlic, crushed
About 3 cups (1 1/4 pints,
750 ml) water
2 tomatoes, chopped
2 onions sliced
Cut the goat meat into small
pieces; place them in a bowl, and season with the salt, black pepper, curry
powder, garlic, tomatoes, onions, scallion and hot peppers (remove the seeds
from the peppers if you do not want the curry to be too hot).
Allow the meat to marinate
for at least 1 hour.
When you are ready to
proceed, separate the seasonings from the meat and fry the meat in the butter
and oil until it is lightly browned. Add enough water to cover the meat and
bring to the boil. Reduce the heat cover the pan, and simmer until the meat is
tender, adding more water if necessary. Stir in the seasonings in which the
meat was marinated, taste, cover the pan again, and allow it to simmer for a
further 10 minutes or until the seasonings are absorbed into the juice, which
should now have more body without being too thick. The dish should not be at
all dry. Some cooks prefer either to boil the meat first then add the
seasonings when the meat is tender, or to boil the meat and seasonings together
from the start. The choice is yours. Serve this splendid dish with white rice,
mango chutney, fried plantains, boiled green bananas or whatever else you like.
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