We adapted NPR's recipe by adding some extra veggies. Kale or other hardy greens would work just as well as mustard greens.
Makes 6 servings
Ingredients:
4 tbsp Jamaican Curry Powder
2 fresh scotch bonnet chiles, minced
3 cloves garlic, minced
1 large onion, diced
2 tsp fresh thyme or 1/2 tsp dried
1 bunch scallions, chopped
1 bunch mustard greens, chopped
3 lbs bone-in goat (from leg) or lamb shoulder cut into 1-inch cubes
2 tbsp butter
2 tbsp vegetable oil
3 cups chicken stock
4 potatoes, cut into 1-inch pieces
2 carrots, sliced or diced
1 bay leaf
salt and pepper to taste
Directions:
In a large bowl, mix 2 tablespoons of curry powder with the chiles, garlic, onion, thyme, scallions and meat and marinate overnight or at least 1 hour. Alternatively, puree above ingredients (minus the meat) with 1/2 cup of water and marinate.
Remove meat from marinade, reserving the marinade for later. Heat oil and butter in a large skillet and lightly brown meat. Add reserved marinade and another 2 tablespoons curry powder, chicken stock and bay leaf and simmer for 1 hour.
Stir in potatoes, carrots and mustard greens and cover and cook for an additional 30-40 minutes or until potatoes are cooked through. Salt as desired.
If you haven't already, you'll want to add chermoula to your condiment repertoire. This bright green Moroccan herb sauce is so simple to prepare: just toss cilantro, parsley, lemon juice, garlic, olive oil, salt and our Harissa Powder in the blender or food processor. The result is herbaceous, garlicky and a little spicy.
We devised our Montreal Steak and Chop blend based on the classic "Montreal" style, including salt, pepper, onion, garlic, coriander, caraway, dill seed and herbs.
This savory blend is perfect as a simple rub for meat, whether it's a steak, pork chop or burger.
