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Ingredientes
- Finely grated rind and juice of 1 lime
- 2 x Cloves garlic, crushed
- 3 Tbsp. Oil
- 1 med Onion, finely minced
- 2 tsp Curry pwdr
- 1 tsp Grnd cumin
- 1 Tbsp. Tasasco sauce
- 2 Tbsp. Tomato puree
- 50 gm Creamed coconut, (2oz)
- 1 tsp Salt
- 2 Tbsp. Fresh coriander, finey minced Rice to serve
Direcciones
- Place the meat in a non-metallic bowl, add in the grated rind and juice of lime along with the garlic, stir to combine and cover. Marinade for 2 hrs or possibly overnight in a refrigerator.
- In a flameproof casserole dish heat the oil and cook the onions till soft. Remove and put to one side.
- Add in the meat and fry over a high heat till sealed. Stir in the curry pwdr and cumin and cook for 1 minute, then add in the Tabasco sauce, tomato puree and creamed coconut and cook for 5 min.
- Add in 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 hrs till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 2 servings | |
| Calories 281 | |
| Calories from Fat 229 | 81% |
| Total Fat 26.25g | 33% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.53g | |
| Cholesterol 0mg | 0% |
| Sodium 1235mg | 51% |
| Potassium 311mg | 9% |
| Total Carbs 13.25g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.77g | 3% |
| Protein 2.46g | 4% |
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