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JAMAICAN CURRIED GOAT 12 lb. goat (leg, breast, neck and all), cut into 1 1/2 to 2-inch cubes) salt 2 tsp. or more red pepper flakes 3/4 c. curry powder or more to taste 4 green onions, finely chopped 1 large onion, coarsely chopped Rinse the meat under cold running water and pat dry with a clean towel. Put the meat into a large heavy casserole with a cover. Add salt to taste, a little at a time and work the salt into each piece of meat with the hands. Add the red pepper flakes and curry powder, a little at a time and continue rubbing the mixture into the meat. Add the green onions and onion and continue kneading briefly. Cover and let stand 2 hours or longer. Do not add water. Place the casserole on the stove, cover and bring to a boil. The meat will give up a lot of liquid. When it becomes liquid on the bottom stir to bring the bottom meat to the top and vice versa. Continue cooking, stirring occasionally until the meat is tender, 2 or 3 hours. Serve with plain rice. Serves 12 or more. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |