This was listed as one of the national dishes of Jamaica, reserved for
special occasions. Whenever I have wethers butchered, I usually tell
them to take the scrawniest two or three (usually NubianXs) and just do
them up entirely into stew and chili meat. That's what I used on this
and it was fantastic. The original receipe calls for the bones to be
included and cooked until tender, but they're using a wild kid goat, not
a 100 pound, 6 month old wether so I left the bones out.
2 pounds goat meat (stew meat or chili meat works)
1 large onion, chopped
1 garlic clove, minced
1 hot pepper, chopped and seeded (if you
like it hot, leave the seeds in)
2 tablespoons of curry powder
salt and pepper to taste
2 tablespoons vegetable oil
2 cups of water
Cut meat into bite sized pieces if it's not already cut up. Combine with
the onion, garlic, hot pepper, curry powder, and salt and pepper in a
resealable bag. Let it sit in the fridge for 1 hour.
Heat the oil in a skillet over medium heat and brown the meat and
vegetables until evenly cooked. Add the water, cover, and simmer for 1
hour. Correct the seasonings to taste and add more water if needed after
the hour, then continue to cook until the meat is tender, 20-25 minutes
more depending on the meat.
Serve over white rice with green bananas, fried plantains and chutney,
or anything you want. You can also add cubed sweet potato or tomatoes to
the curry as it cooks.
Outlaw Boers