St. Vincent and The Grenadines Curried Goat
| 2 lbs. Goat or Lamb trimmed and
cut into cubes ¼ cup chopped onion 2 tbsp. Turmeric 2 cloves chopped garlic ½ tsp. Hot pepper sauce 2 tsp. Grated ginger ½ cup red wine ¼ tsp. cooking oil ¼ cup tomato ketchup 1 tsp. curry powder ½ tsp. Salt 1 tsp. vinegar 3 tbsp. Chutneyhing Raisins, for garnish |
Directions
Season meat with
garlic, salt, vinegar and hot pepper. Allow to marinate for about 1 hour. Heat
oil, add curry powder, then meat and brown. Add remaining ingredients. Cover and
simmer over low heat until meat is tender. Adjust seasoning. Serve on a bed of
rice.
Email me at tom@duryea.org