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Ingredientes
- "Caribbean Cooking For Pleasure"
- 1 1/2 lb Goat or possibly Mutton cut into 1 inch cubes
- 1 tsp Salt
- 1 tsp Pepper, freshly grnd
- 1 Tbsp. Curry pwdr
- 1 ounce Lard or possibly cooking fat
- 1 x Onion, sliced
- 1 1/4 c. Stock
- 2 x Chiles seeded and minced
- 2 x Potatoes, English peeled and diced
Direcciones
- Season the meat with salt and pepper and curry pwdr, sifted together and rubbed into the cubes. Set aside for 1 hour. Heat the lard or possibly fat in a saucepan, add in the meat and onion and brown lightly. Add in the stock and chilies, cover and simmer over a low heat till the meat is tender; the timing varies with the meat, mutton, that is more often used for "curried goat", takes less time than goat. Add in the potatoes and continue cooking for a further 20 min or possibly till they are soft and the gravy thickens. Serve on a bed of rice.
- 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 warm for a long time after removal, cool things stay cool 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 111 | |
| Calories from Fat 35 | 32% |
| Total Fat 3.84g | 5% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 324mg | 14% |
| Potassium 366mg | 10% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.57g | 0% |
| Protein 12.68g | 20% |
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