Curry Goat and Fried Plantains
Curry goat is an all time favorite at Caribbean parties. The spices used to create a curry, are rich and flavorful. The longer the marinating period is, the more intense the flavors become.
Serve with sides such as plain white rice or rice with red beans, fried plantains and a garden salad. Plantains are deliciously sweet and will balance-out the heat from the curry. A mango chutney will also do the same thing. A tropical fruit salad is a good option to end this meal.
INGREDIENTS 1 scotch bonnet pepper 2 Tbsp adobo seasoning 1 tsp garlic powder 3-4 garlic clove 1 tsp onion powder ½ tsp black pepper 2 Tbsp Jamaican Curry powder 2 large onion chopped 2 Tbsp soy sauce 3 Spring onions 6 sprig fresh thyme 3-4 pounds lamb or goat Oil for frying
Add ¼ cup plain white vinegar to 3 quarts water. Soak lamb/goat for 5 minutes. Rinse and drain. Pat dry with paper towel. Add above ingredients and refrigerate overnight. Next day use a large stewing pot, warm oil over medium heat and add refrigerated meat. Cook covered over medium heat until meat is tender. DO NOT ADD SALT to this recipe as the adobo seasoning has a fair amount of salt.
Serve with sides such as plain white rice or rice with red beans, fried plantains and a garden salad.
FRIED PLANTAINS 3-4 ripe plantains ½ cup Canola Oil First wash and peel plantains. Slice each on the diagonal about ¼ inch thickness. A non-stick frying pan is suggested for this. Warm oil in pan over medium heat. When pan is hot, slowly and gently place plantain slices in hot oil, this process prevents the hot oil from splattering. cook until a light browny/yellow colour, turnover and fry other side. Remove and place on paper towel.
Plantains are deliciously sweet and will balance-out the heat from the curry. A mango chutney will also do the same thing. A tropical fruit salad is a good option to end this meal.
