13KGHT73 CARIBBEAN CURRY MUTTON OR GOAT – A Spice Affair.

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CARIBBEAN CURRY MUTTON OR GOAT

CARIBBEAN CURRY MUTTON OR GOAT

One of the most flavorful and treasured celebratory meals throughout the Caribbean. A scrumptious wholesome dish with a salutary and aromatic blend of spices.

Serves 4

INGRÉDIENTS

2 Tbsp (30 mL) white vinegar

4 lb mutton or goat, cut into 1-inch-thick pieces

Green Seasoning

6 fresh chives, halved

½ cup fresh parsley

6 sprigs thyme leaves, picked

¼ cup cilantro leaves

2 cloves garlic

1/3 cup white wine vinegar

¼ cup olive oil

¼ tsp (1 mL) each salt, pepper

 

2 Tbsp (30 mL) Island Gurl Seasoned Salt

1/4 cup + 2 Tbsp (90 mL) Island Gurl Bahamian Curry, divided

1 cup (250 mL) canned diced tomatoes

3 green onions, sliced

2 Tbsp (30 mL) ketchup

¼ cup (60 mL) vegetable oil

½ onion, sliced

2 cloves garlic, minced

2 large white or yellow flesh potatoes, diced 1-inch thick

1 sweet potato, diced 1-inch thick

2 cups (500 mL) vegetable stock or water

4 sprigs, fresh thyme leaves

1 whole Scotch Bonnet or Habanero Pepper

½ cup (125 mL) coconut milk or cream (optional)

PRÉPARATION

1. In a large bowl, add mutton with water to cover, add vinegar and rinse mutton. Drain and discard water.

2. In a food processor, add all ingredients for green seasoning and purée. Pour seasoning over mutton and rub over mutton. Sprinkle salt, ¼ cup curry powder and rub all over sides of mutton. Add tomatoes with juice, green onions, ketchup and mix. Cover and refrigerate for 1 hour or overnight.

3. Remove mutton from refrigerator 30 minutes before cooking. In a 4-quart (4 L) Dutch oven, heat oil over medium heat. Add remaining curry and toast for 1 minute or until fragrant. Add mutton in small batches and sear for 3 minutes on both sides, remove and transfer to a plate. Repeat in batches with remaining mutton. Preheat oven to 350°F (180°C).

4. Add another 1-2 Tbsp of oil to pot if necessary. Add onion cook 3 minutes, add garlic, cook 1 minute until fragrant. Add potatoes and cook for 3 minutes, pour in ½ cup of stock or water and deglaze the sediments at the bottom of the pot by stirring with a wooden spoon.

5. Turn heat to medium-high, return mutton to pot, add remaining stock or water, thyme, pepper, bring to a boil, and cover with lid.

6. Transfer pot to oven for 1 ½ hours (adding coconut milk halfway through cooking), until mutton in fork tender. Remove from oven, skim off oil at the top with a large cooking spoon. Serve with white rice.

 

Share your culinary creations on social media and tag us! 
IG: @ASpiceAffair | FB: @ASpiceAffairOfficial | #MySpiceAffair

One of the most flavorful and treasured celebratory meals throughout the Caribbean. A scrumptious wholesome dish with a salutary and aromatic blend of spices.

Serves 4

INGRÉDIENTS

2 Tbsp (30 mL) white vinegar

4 lb mutton or goat, cut into 1-inch-thick pieces

Green Seasoning

6 fresh chives, halved

½ cup fresh parsley

6 sprigs thyme leaves, picked

¼ cup cilantro leaves

2 cloves garlic

1/3 cup white wine vinegar

¼ cup olive oil

¼ tsp (1 mL) each salt, pepper

 

2 Tbsp (30 mL) Island Gurl Seasoned Salt

1/4 cup + 2 Tbsp (90 mL) Island Gurl Bahamian Curry, divided

1 cup (250 mL) canned diced tomatoes

3 green onions, sliced

2 Tbsp (30 mL) ketchup

¼ cup (60 mL) vegetable oil

½ onion, sliced

2 cloves garlic, minced

2 large white or yellow flesh potatoes, diced 1-inch thick

1 sweet potato, diced 1-inch thick

2 cups (500 mL) vegetable stock or water

4 sprigs, fresh thyme leaves

1 whole Scotch Bonnet or Habanero Pepper

½ cup (125 mL) coconut milk or cream (optional)

PRÉPARATION

1. In a large bowl, add mutton with water to cover, add vinegar and rinse mutton. Drain and discard water.

2. In a food processor, add all ingredients for green seasoning and purée. Pour seasoning over mutton and rub over mutton. Sprinkle salt, ¼ cup curry powder and rub all over sides of mutton. Add tomatoes with juice, green onions, ketchup and mix. Cover and refrigerate for 1 hour or overnight.

3. Remove mutton from refrigerator 30 minutes before cooking. In a 4-quart (4 L) Dutch oven, heat oil over medium heat. Add remaining curry and toast for 1 minute or until fragrant. Add mutton in small batches and sear for 3 minutes on both sides, remove and transfer to a plate. Repeat in batches with remaining mutton. Preheat oven to 350°F (180°C).

4. Add another 1-2 Tbsp of oil to pot if necessary. Add onion cook 3 minutes, add garlic, cook 1 minute until fragrant. Add potatoes and cook for 3 minutes, pour in ½ cup of stock or water and deglaze the sediments at the bottom of the pot by stirring with a wooden spoon.

5. Turn heat to medium-high, return mutton to pot, add remaining stock or water, thyme, pepper, bring to a boil, and cover with lid.

6. Transfer pot to oven for 1 ½ hours (adding coconut milk halfway through cooking), until mutton in fork tender. Remove from oven, skim off oil at the top with a large cooking spoon. Serve with white rice.

 

Share your culinary creations on social media and tag us! 
IG: @ASpiceAffair | FB: @ASpiceAffairOfficial | #MySpiceAffair
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