02-20-2007, 02:53 AM
Ingredients :
1 lrg onion chopped
1 lrg green bell pepper chopped
2 lrg carrots chopped
3 clv garlic minced
2 lrg potatoes cubed
olive oil to cook vegetables
2 tbl curry powder or to taste
1 tsp sugar
1 tsp fresh minced ginger
2 lb Goat meat ( or lamb ) cubed and excess fat removed,
pieces with bone in okay
1 1/2 cup chicken broth or water
salt and pepper
1 x Scotch Bonnet Chili
Method :
Goat meat may be tough but is fork tender when slowly simmered the following way.
In a pot heat some olive oil and add onions, ginger, carrots, peppers, garlic and curry powder and cook and stir over medium heat to soften vegetables. Add goat meat and cook and stir to brown meat. Add liquid , sugar and potatoes with chili and bring to a boil. Cover and cook low simmer about 2 hours or until meat is fork tender. Blot off/remove any excess fat . Remove chili pepper. Salt and pepper to taste.
Serves 4
Note: I leave the Scotch Bonnet pepper whole and atop the stew. For those of you who prefer hot, add some seeded and minced Scotch Bonnet pepper to the recipe.
1 lrg onion chopped
1 lrg green bell pepper chopped
2 lrg carrots chopped
3 clv garlic minced
2 lrg potatoes cubed
olive oil to cook vegetables
2 tbl curry powder or to taste
1 tsp sugar
1 tsp fresh minced ginger
2 lb Goat meat ( or lamb ) cubed and excess fat removed,
pieces with bone in okay
1 1/2 cup chicken broth or water
salt and pepper
1 x Scotch Bonnet Chili
Method :
Goat meat may be tough but is fork tender when slowly simmered the following way.
In a pot heat some olive oil and add onions, ginger, carrots, peppers, garlic and curry powder and cook and stir over medium heat to soften vegetables. Add goat meat and cook and stir to brown meat. Add liquid , sugar and potatoes with chili and bring to a boil. Cover and cook low simmer about 2 hours or until meat is fork tender. Blot off/remove any excess fat . Remove chili pepper. Salt and pepper to taste.
Serves 4
Note: I leave the Scotch Bonnet pepper whole and atop the stew. For those of you who prefer hot, add some seeded and minced Scotch Bonnet pepper to the recipe.