Curried Goat or Mutton

April 8, 2022

45 minutes

medium

serves 2

This Curried Goat or Mutton is a wholesome meal recipe. Cook Curried Goat or Mutton for lunch-time or dinner. Enjoy eating it; Curried Goat or Mutton is a trendy and popular food for any time meal. Jamaican Cooking’s Curried Goat or Mutton is seasoned and marinaded in natural herbs and spices. This Curried Goat or Mutton is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

Adjust Servings

	1 to 2 lbs Goat’s Meat; or (Mutton) - lamb buy fresh
	2 stacks Scallion (diced)
	2 ½ medium Onions (diced)
	8 cloves Garlic (peeled mashed)
	¼ teaspoon Pimento Berries - dried
	sprig Thyme (fresh) - (tie to two fingers)
	1 ½ or 2 tablespoons Salt
	½ piece ripe Pepper (Scotch Bonnet); or Fresh Chili Pepper - cut in half
	½ inch Ginger Root (wash it, do not peel) - optional
	1 ½ tablespoons Curry Powder
	¼ piece Sweet/Bell Pepper (diced)
	1 teaspoon Butter (add near to the end)
	2 to 4 tablespoons Cooking Oil
	2 ½ cups Water
	VEGETABLES TO ADD INTO THE STEW AS WELL: (add any or two of the following 8 minutes near the end)
	1 small Carrots (diced)
	½ small Cho Cho (diced) - optional
	½ small Danish or Turnips (peeled and cubed) - - if using do not add potato
	1 pound Irish Potato (chopped to small chucks) - if using do not add turnip

THE CHEF RECOMMENDS USING THESE HERBS,.! (for those who wants to use powdered seasonings add: 1 + 1/2 tablespoons of All Purpose Seasoning, 1 teaspoon of Tenderizer instead):

	1 tablespoon Cilantro & or Parsley (dried or fresh) - flake it
	1 tablespoon Basil (dried or fresh) - flake it
	1 ½ tablespoons Rosemary (dried or fresh) - flake it
	1 teaspoon Marjoram (dried or fresh) - flake it
	½ teaspoon Oregano (dried or fresh) - flake it
	3 spices Whole Cloves

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

Preparation:

The seasonings must first be stripped, washed and diced, then put together in a bowl. (Keep the coconut oil and the curry powder into separate bowls.)

Put to heat a pressure-cooker pot; gauged on eight. Add one peeled garlic clove. Add the curry powder and leave for ten seconds, next take a cooking fork to use the garlic and stir to burn the curry powder for ten seconds, (Note: this is called burning the curry powder. Curry can be hard on the stomach, so this way makes it not), add the oil quickly, then shortly after that add the seasonings and the goat’s meat. Stir in for thirty seconds.

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Cook it:

Cover well and allow to simmer for 5 minutes. Next add 2 ½ cups of boiled hot water. Stir in! This time covers the pressure-cooker pot with the pressure-cooker’s lid correctly. Once it starts to whistle gauge the stove on low flame. Allow to pressure for twenty five minutes.

Remove the lid once it’s cooled. Then cook for one minute to thicken; with the stove gauged on four. Serve it with rice and peas or brown rice alongside vegetables. This recipe is serving for a family of five persons. All the meals are very easy on the stomach when it’s prepared with natural herbal.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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