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Serving: Serve hot with steamed white rice, roti, or fried plantains.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze portions for up to 3 months; thaw overnight before reheating.
Variations:
Milder Version: Omit Scotch bonnet pepper or use milder chili for less heat.
Slow Cooker: After browning, transfer to a slow cooker and cook on low for 6-8 hours.
Vegetables: Add carrots or bell peppers along with potatoes for extra nutrition.
FAQ:
Q: Can I substitute lamb or beef for goat meat?
A: Yes, lamb or beef can be used but adjust cooking times accordingly.
Q: What is Caribbean curry powder?
A: It’s a blend of turmeric, coriander, cumin, fenugreek, and other spices common in Caribbean cooking.
Q: How do I tenderize tough goat meat?
A: Slow cooking and marinating help break down fibers for tenderness.
Q: Can I make this recipe spicier?
A: Yes, add more Scotch bonnet pepper or cayenne to taste.
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