Caribbean Curry Goat Or Lamb


Season lamp or goat with Tropical Sun Caribbean Hot Curry Powder, spring onions, onions, garlic, tomatoes, salt and Tropical Sun Ground Black Pepper. Mix well. As they say on the islands “you mus’ put he down overnight” which means marinate the lamb overnight in the fridge to allow the flavours to permeate. It also means there is less work to do on Christmas Day. Separate the lamb or goat from the seasonings and cook the meat in butter and oil in a saucepan until well browned. Add enough water to cover the meat and bring to the boil. Reduce the heat, cover the meat and simmer. Add more water if necessary. Add the seasonings in which the lamb was marinated and stir. Cover the pan again and continue to simmer until the lamb is very tender (about 2 hours). Stir occasionally. Add more water as needed. This dish should not be dry. Serve with boiled rice or Rice and Peas, mango chutney, fried plantains and enjoy!

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