Curry Goat
Goat braised low with curry powder, pimento and pepper until the sauce clings to the bone.
- Préparation
- 30 min
- Cuisson
- 150 min
- Total
- 180 min
- Pour
- 6
- Difficulté
- Intermédiaire
- Type
- Plat principal
Ingrédients
- Goat meat, bone in1.5 kg
- Curry powder3 tbsp
- Thyme5 sprigs
- Potato400 g
Préparation
- 1
Season the goat with curry powder overnight.
- 2
Burn the curry powder in hot oil, then brown the meat in it.
- 3
Add water, pimento, thyme and the whole pepper. Simmer two hours.
- 4
Add potato for the last 30 minutes and reduce until glossy.
Nutrition
Valeurs par portion · Calculées
- calories
- 462 kcal
- protéines
- 44 g
- glucides
- 22 g
- lipides
- 22 g
- fibres
- 3 g
- sucres
- 3 g
- sodium
- 690 mg
Allspice
Caribbean PantryThe only major spice still grown almost exclusively in the Caribbean.
- Origine
- Jamaica and the Greater Antilles
- Saveur
- Clove, cinnamon and nutmeg in a single berry, with a warm resinous finish
- Calories / 100 g
- 263 kcal
- Saisonnalité
- Harvested July to September
L'histoire de cet ingrédient
Allspice is the backbone of jerk. Maroon communities in Jamaica smoked meat over pimento wood, a technique born of necessity in the mountains and now the region's most exported flavour.
Cet ingrédient compte pour eux
André Clarke
Jamaica · Pimento-wood fire cooking
“My grandmother judged a pepper by its smell, never its heat.”
Rencontrer le chefYann Désirée
Martinique · Colombo and Creole gastronomy
“Colombo is the smell of my mother's Sunday kitchen.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
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Three hours inside the pepper: fresh, roasted, fermented and infused. Build a jerk marinade, a pepper sauce and a pikliz from scratch.
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