Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.anyone know the jamacan recipe for curry goat and rice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(anyone know the jamacan recipe for curry goat and rice?),it will help you,my kids.
Answers:
Curry Goat
by Veda Nugent and Marrett Green
In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.
Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1? hours (not including marinating)
Ingredients:
3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
? teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into ?-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ? cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
Add the potatoes and ? cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ? cup / 60 mL water and simmer for another 5 to 10 minutes.
Serve with rice or roti and a salad.
Other Answers:
Cut up the goat (say one or two pounds) into bite-sized pieces with
or without the bones. Same goes for chicken. It is believed that
the bones add a better flavour to the curry.
Put the goat into a bowl and add a couple of teaspoons of curry
and maybe 1/4 as much cumin. Mix it well and let sit while you get
the potatoes ready.
Dice a good-sized onion.
Peel and cut 4 or 5 potatoes into bit-sized pieces.
Throw the goat into a good sized pot and cook (not brown) in a
little oil (if necessary).
Add the onion just before its done.
Add all of the potatoes and add enough water to just cover them.
Bring it to a boil, then turn down to a fast simmer.
Add another couple of teaspoons of curry and cumin to taste. Add
salt and pepper.
When the potatoes are cooked, add a tablespoon or two of lemon
juice.
Simmer the whole thing down until the sauce is stew-like. Traditionally,
its fairly light (watery) so that you have lots to pour over the
rice.
Add salt and pepper to taste before serving.
If you like it hot, add a little jamaican hot pepper sauce when
its in your plate (if you add it to the pot, you could render the
whole thing inedible)
Serve over rice (I like basmati rice, myself) Curry Goat
INGREDIENTS :
3 lb. goat
3-4 tablespoon curry
2 onion,
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and salt
2 Small carrots cut in slices (Optional)
METHOD:
Wash & season with curry, thyme, garlic, black peppers & salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Please meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with white rice
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.anyone know the jamacan recipe for curry goat and rice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(anyone know the jamacan recipe for curry goat and rice?),it will help you,my kids.
Answers:
Curry Goat
by Veda Nugent and Marrett Green
In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.
Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1? hours (not including marinating)
Ingredients:
3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
? teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into ?-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ? cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
Add the potatoes and ? cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ? cup / 60 mL water and simmer for another 5 to 10 minutes.
Serve with rice or roti and a salad.
Other Answers:
Cut up the goat (say one or two pounds) into bite-sized pieces with
or without the bones. Same goes for chicken. It is believed that
the bones add a better flavour to the curry.
Put the goat into a bowl and add a couple of teaspoons of curry
and maybe 1/4 as much cumin. Mix it well and let sit while you get
the potatoes ready.
Dice a good-sized onion.
Peel and cut 4 or 5 potatoes into bit-sized pieces.
Throw the goat into a good sized pot and cook (not brown) in a
little oil (if necessary).
Add the onion just before its done.
Add all of the potatoes and add enough water to just cover them.
Bring it to a boil, then turn down to a fast simmer.
Add another couple of teaspoons of curry and cumin to taste. Add
salt and pepper.
When the potatoes are cooked, add a tablespoon or two of lemon
juice.
Simmer the whole thing down until the sauce is stew-like. Traditionally,
its fairly light (watery) so that you have lots to pour over the
rice.
Add salt and pepper to taste before serving.
If you like it hot, add a little jamaican hot pepper sauce when
its in your plate (if you add it to the pot, you could render the
whole thing inedible)
Serve over rice (I like basmati rice, myself) Curry Goat
INGREDIENTS :
3 lb. goat
3-4 tablespoon curry
2 onion,
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and salt
2 Small carrots cut in slices (Optional)
METHOD:
Wash & season with curry, thyme, garlic, black peppers & salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Please meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with white rice
correctness,It's Non-profit and only for informational purposes.
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