Recipe for Curried Goat

Caribbean Cookbook by Rita G. Springer (1968)

2 lbs goat meat
3 onions
1 bunch herbs (note at bottom)
1 clove garlic
1 dessertspoon salt or to taste water to cover
1/2 lb carrots
2 tablespoons curry powder
1 teaspoon sugar
2 tablespoons tomato ketchup
1 tablespoon fat

Cut meat in pieces. Fry lightly in fat. Add curry powder and simmer in water to cover with seasonings until meat is nearly tender (about 1 1/2 hours). Dice carrots and add to pot (pan). Continue cooking until meat and carrots are tender. note: I use what ever green herbs I have at hand about 1/4 teaspoon of each dried herb, plus 1/2 teaspoon of allspice. I also make it hotter in the Jamaican tradition of my family with 2-3 hot peppers, depending on who is eating this. I usually serve this on rice with boiled green banana on the side.

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