March 20, 2016 1 Comment
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
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
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.
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