Jamaican “Curry Goat”

Name: Jamaican “Curry Goat”
Cuisine: Jamaican
Ingredients: 2 lbs. boneless veal stew meat (shoulder or breast); 2 lbs. boneless veal stew meat (shoulder or breast); 2 Tbsp. salad oil (coconut oil is the real thing); flour; 1 large onion, minced; 2 Tbsp. salad oil (coconut oil is the real thing); 1 Tbsp. good, fresh hot curry powder (or more to taste); 2 cloves garlic, crushed or minced fine; ¼ tsp. crushed red pepper; ½ tsp. ground cumin; 2 cups chicken broth; pinch of powdered broth; 2 Tbsp. lime juice (or substitute lemon); 2 Tbsp. lime juice (or substitute lemon); ½ cup minced scallions; salt to taste; 2 lbs. boneless veal stew meat (shoulder or breast)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

A Kingston friend who now lives in Brooklyn regularly makes up great batches of her native specialty to serve at parties. There being a fearful shortage of goats in Brooklyn these days, she substitutes veal or lamb but still calls it “curry goat.” Dorothy’s would singe the fuzz on your upper lip, so this version is considerably less incendiary.

Ingredients

Americas
Jamaica
Main course

Ingredients

Method