This delicious local curry, found on the Islands of the Caribbean, is tender and tasty. Trust me, I had several bowls over two weeks! Always washed down with a glass of:
Piton Beer (when in Saint Lucia)
Bonaire Blond (when in Bonaire) or an
Amstel Pale Ale in Curacao.
Go on - spoil your taste buds and give it a go!
Ingredients
- 2 lbs Goat meat Equals 1 kilogram
- 3 Medium Onions White
- 4 sprigs Parsley
- 1 stick Celery
- 4 sprigs Thyme
- 1 clove Garlic
- 2 Bay leaves
- 1 pinch Salt
- 1/2lb Carrots or Potatoes Equals 250 grams
- 2 tbsp Curry Powder
- 2 tbsp Tomato ketchup
- 1 tbsp butter
- 1 Lime
Instructions
-
Clean and rinse goat meat, cut into bite size pieces and place into a large bowl of water. Squeeze the juice a lime into the bowl with the goat meat and set aside for 30 minutes.
-
Throw out the lime water and rinse the goat meat. (this process will tenderise the meat)
-
Season with salt, ketchup, garlic, herbs and onions.
-
Fry lightly in fat (butter) in a large pot. Add curry and simmer in water until meat is nearly tender approximately 1 1/2 hours.
-
Dice carrots or potatoes and add to pot.
-
Continue cooking unit meat and carrots or potatoes are both tender. Stir occasionally and check that the liquid does not evaporate completely. Add a little water if needed.
-
(Me personally – after step 4, I finish off the cooking in a pressure cooker for 40 minute. The carrots and potatoes fall to pieces making the curry thicker).