Curried Kid

Name: Curried Kid
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 3 tablespoons curry powder; 1 fresh hot red pepper, chopped; 2 tablespoons vegetable shortening; 2 large onions finely chopped; 3 lb. kid, cut into small serving pieces; Juice ½ lime; ½ teaspoon allspice; Bay leaf; Salt, freshly ground pepper to taste; Beef or chicken stock; 8 fl oz. coconut milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

The Jamaicans in a fine frenzy of honesty call this curried goat, which is enough to put anyone off what is an excellent dish. It is best to use kid. Lamb is sometimes substituted, but in my view this is one step too far from the original.

Ingredients

2 tablespoons vegetable shortening
3 lb. kid, cut into small serving pieces
2

Americas
Jamaica
Main course
Gluten-free
Caribbean

Method

Melt the shortening in a skillet and brown the meat all over. Remove meat to a covered heavy casserole. Sauté the onions in the fat remaining in the skillet until transparent. Add the curry powder and hot pepper and sauté, stirring, for a few minutes. Add to the casserole with the bay leaf, allspice, coconut milk, and enough stock to cover the meat. Season with salt and pepper, cover and simmer