I feel a lot safer now that we know how their “preventive maintence ‘ works. Don’t forget the BBQ sauce!
| CURRIED GOAT | |
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2 1/2 lbs. goat flesh
4 stalks escallion, diced 2 tbsp. curry powder Salt and black pepper 1 tbsp. butter 2 med. onions, diced 3 or 4 cloves of garlic Sprig of thyme About 1/3 of a Scotch Bonnet pepper (HOT PEPPER FINELY CUT)
Cut goat's flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand at least half an hour.
Scrape off seasoning and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender - about 40 minutes. Add the second tablespoon curry powder, butter and the onions about 10 minutes before removing from the fire. The gravy should be of a consistency not to need any thickening. Serve hot with plain boiled rice. |
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Hummm...cabrito !