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4
Medium
By Levi Roots
Published 2009
This is an adaptation of a recipe from the French Caribbean islands that appears in The Best of Caribbean Cooking by Elizabeth Lambert Ortiz. ‘Carry’ is the same as ‘curry’; though in this case the dish has no heat, only beautiful softly scented spices in a coconut sauce. It is very easy to make and you don’t even need to brown the meat first.