Thursday, July 15, 2010

Jamaican Goat Curry

Goat is leaner than lamb but has a similar taste. Goat is more highly regarded than beef in Nigeria, and the price is higher as well; perplexing when you consider the number of goats that seem to overrun the country.

2 lbs. (1 kg) goat or lamb, cubed
1 large onion, chopped
4 scallions, (optional) chopped
2 cloves garlic, minced
1 medium bell pepper, diced
1 tsp. thyme
2 Tbsp. curry powder
2 tsp. cumin
1 tsp. turmeric
1 tsp. garam masala
3 Tbsp. olive oil
1/4 tsp. celery seed
sallt and pepper
1 cup broth (or 1 cup water with 1 bouillon cube
1 medium potato, diced

Combine meat, onions, garlic, bell peppers, thyme, cumin, curry powder, turmeric and garam masala. Rub mixture in well. Cover and refrigerate a few hours or overnight.
Heat olive oil in a large pan. Saute meat and marinade in oil for 10 minutes. Add celery seed, salt, pepper and broth. Simmer for 1 hour. Add potatoe and simmer for 15 more minutes. Serve with rice.

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