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Caribbean Remembrances: Recipes
Contributed by Members of the Community
Curried Goat/Beef/Lamb
Contributor: Eileen
Canty
Country: Jamaica
Ingredients:
2 lbs. goat, beef, or lamb
2 tbsp. cooking
oil
1-2 tbsp. curry powder
½ lb. diced potatoes
1 tsp. salt
1
large onion, diced
2 green peppers, diced
1 tsp. black pepper
2
cups water
Directions:
Clean meat and cut into 1-inch cubes. Season to taste with salt and
pepper. Rub in curry and allow to stand for half an hour. Heat oil in
frying pan and fry meat briskly. Add water, cover tightly, and cook slowly
until tender. When tender, add onion, peppers and potatoes and cook until
gravy becomes thick.
Personal
Passage:
This meat is a
favorite of the Canty family. Eileen and Edwin Canty of Hartford, now
residing in Florida, were born in Cuba and Jamaica, respectively. Her
three children, Linnet, Howard, and Monique, still reside in the area,
with Monique having their first grandchild due in June. Coming in from a
long day at school or work to the aroma of Mom’s curried goat means
devouring a scrumptious meal with family over vivacious conversation – our
typical nightly dinner.
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Last update: February 22, 2007