Although this is considered by many the national dish of Jamaica, it makes a nice local dish. I bought “goat stew” meats already cut in small pieces from Circle S farm. Everything else is local, except for the curry seasonings, but, hey, that’s what trade is all about, the exotic tastes. You could use local garlic and hot peppers just as well. Lamb or pork can be substituted for the goat.
Combine in a large bowl and coat evenly:
In the same pan with the meat drippings, add a little more oil if necessary and cook over medium heat til soft:
Tried and tested by Eleanor Cooper, with thanks to Joy of Cooking (1997).
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