JAMAICAN CURRIED GOAT|
12 lb. goat (leg, breast, neck
and all), cut into 1 1/2 to
2 tsp. or more red pepper
3/4 c. curry powder or more to
4 green onions, finely chopped
1 large onion, coarsely
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.
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