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Curry Goat

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Ingredients
  • 2 pounds (1 kg) goat meat (can substitute lamb or mutton)
  • salt
  • black pepper
  • 3 tablespoons curry powder
  • 1 clove garlic, crushed
  • 2 tomatoes, chopped
  • 2 onions, sliced
  • 2 stalks scallion, chopped
  • 1-2 hot peppers, chopped , with or without seeds
  • 2 tablespoons (1 oz, 25g) butter
  • 1/4 cup (2 fl oz, 50 ml) oil
  • about 3 cups (1 1/4 pints, 750 ml) water
Instructions

Cut the goat meat into small pieces, place them in a bowl and season with salt , pepper, curry powder, garlic, tomatoes, onions, scallions and hot peppers. (remove seeds from the peppers if you do not want the curry to be too hot). Allow the meat to marinate for at least 1 hour or cover and put in fridge overnight. When you are ready to proceed, brush off the seasonings from the meat , and save . Fry meat in the butter and oil until it is lightly browned. Add enough water to cover the meat and bring to the boil. Reduce the heat ,cover the pan and simmer until the meat is tender adding more water is necessary. Stir in the seasonings in which the meat was marinated, cover the pan again and allow it to simmer for a further 10 minutes or until seasonings are absorbed into the juice, which should now have body without being too thick. The dish should not be at all dry. Taste adding more salt if necessary. Some cooks prefer either to boil the meat first and then add the seasonings when the meat is tender or to boil the meat and seasonings together from the start. The choice is yours, Serve this with white rice, Mango chutney, grated coconut, fried plantains, boiled green bananas. Serves 4-6

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