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Caribbean Recipes: Curried Dishes


Caribbean foods reflect the influence of many cultures. Curries stand out among the flavorful recipes that signal true Island food.

You will find a variety of Caribbean curried dish recipes that are savory rather than hot. Chicken, pork, lamb, beef, and goat are ideal candidates for a long-simmering curried meal.

Curries allow even the toughest cuts of meats to simmer with juices and flavor. After hours of slow cooking, the sauce helps the meat break down so that it should pull apart.

If you decide to try goat meat, check the local Mercado, or Hispanic market. Commercial markets will probably carry meat from older goats, however, and it can be quite tough and stringy. If you are lucky and can locate cabrito, or young goat, use it instead.

You will need 2 pounds of meat for this recipe. Regardless of what type you use, marinate it overnight.

Curried Goat

Overnight marinade:
-1 Tablespoon ground black pepper
-1 Tablespoon curry powder
-1 teaspoon onion powder
-4 tablespoons Worcestershire
-Salad dressing (any kind - enough to cover the meat)

Day before: cube meat and place in plastic bag. Add marinade. Leave in plastic bag overnight.

Cooking method:
2 pounds of meat, fat removed and cut into 1-inch chunks
1 medium to large onion, diced
2 medium to large potatoes, cubed
1 Tablespoon salt
1 Tablespoon pepper
2 Tablespoons curry powder
½ cup wine vinegar
1 teaspoon sugar
1 teaspoon gingerroot, minced
2 Jalapeno peppers, quartered (optional OR can add 1 habanero/Scotch bonnet)

-In large pot, brown meat.
-Add onions and cook until just soft.
-Add water to cover meat.
-Add salt, pepper, curry powder, vinegar, sugar, gingerroot and peppers.
-Bring to a boil.
-Simmer for one hour and add cubed potatoes. May need to add water.
-Simmer for another hour or until meat is tender.
Note: you can also add other vegetables if desired, including carrots, celery, and bell pepper.

Experts will tell you that cooking goat, whether curried or grilled, is for brave and experienced cooks. The taste will be much better if you can find meat from young goats that have been milk-fed. If not, give it try; it will be different and you find a new taste sen

 

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