Text 6030, 60 rader
Skriven 2008-04-24 12:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Global effects 196
==========================
 BF> After all, haven't I kept quiet about the affects vibrating 
 BF> string nodes have on glacier collapse?   You could return 
 BF> the favor.

I'm giving you a break by not telling people what a fraudulent
Eat you are ... I've seen you cooking stuff, with my own eyes!
That's to say, with my own eyes I've seen you cooking stuff, not
that you cooked stuff with my eyes being an ingredient.

Curry Goat
cat: goat, old
Yield: 4 to 5 servings

3 lb / 1.5 kg goat, cut into 1" / 2.5-cm cubes
1 lime
1 lg onion, sliced
6 cloves garlic, finely chopped (about 3 Tb / 45 mL)
2 ts / 10 mL salt
1 ts / 5 mL black pepper
1 ts / 5 mL thyme leaves
1/4 ts / 1 mL finely chopped Scotch bonnet pepper
2 Tb / 25 mL canola or vegetable oil
1 ts / 5 mL sugar
5 green onions, chopped (about 1 c / 250 mL)
2 ts / 10 mL curry powder
2 potatoes, peeled and cut into 1/2" / 1-cm cubes

In the past, this dish was prepared only for grand celebrations
and weddings, but as people became more health-conscious they
began serving it more frequently. Goat meat is one of the
healthier meats because it is so low in fat.

Squeeze the lime juice over the goat; let it sit for a couple
minutes and then rinse with cold water. Drain off excess water.
Place the goat in a sealable container and add the onion,
garlic, salt, black pepper, thyme, and Scotch bonnet pepper.
Wearing rubber gloves, rub the spices into the goat with your
hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar,
stirring until the sugar is brown. Add the goat with marinade,
green onions, and curry; stir thoroughly. Cover the pot, reduce
the heat to low, and simmer the goat slowly in its own juices,
stirring occasionally, until the goat is nearly tender, about
30 min. If the meat is tough, pour 1/4 c / 60 mL of water at a
time down the sides of the pot, not directly onto the goat
(or you will toughen the meat).

Add the potatoes and 1/4 c / 60 mL water; stir thoroughly.
Cover and simmer for 15 minutes or until the potatoes are
cooked but not too soft. Crush some of the potatoes to thicken
the sauce, if desired. If there is not enough sauce, add
1/4 c / 60 mL water and simmer for another 5 to 10 min.

Serve with rice or roti and a salad.

Source: Veda Nugent and Marrett Green
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