On 11-13-18 23:41, Ruth Hanschka <=-
spoke to Michael Loo about 532 nasty airlines, nasty <=-
I've even plenty of Jamaican Curry Goat; I'm not sure what's in
that.
At a guess from other old things, I figure you'd
be able to taste old goat even through the spices,
even though allspice and habbie might tend to shut
down your taste buds.
The proper kind wouldn't contain allspice, and it's generally not
that peppery. I'd probably have noticed a gamy taste.
?? From what I have read, allspice and scotch bonnets are the heart of
Jamacian Jerk seasoning. And scanning a few recipes for Jamacian Curry
goat, all of them had the same two items.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken Dopiazza (Indian Chicken Curry)
Categories: Indian, Curry, Chicken, D/g
Yield: 1 Servings
1 1/2 lb Chicken meat
2 md Onions, thinly sliced
2 tb Peanut oil
1/4 ts Garlic powder
1 tb Coriander seeds
1 tb Ground cumin
1/2 ts Ground turmeric
1 ts Ground ginger
1 tb Chili powder
1 ts Black pepper
1/2 ts Salt
1 cn Tomatoes (undrained)
Partially cook chicken, Cut in large bite size pieces.
Fry onions in oil in a large pan until they are golden brown.
Mix the garlic with the spices and a little pepper. Add the spice
mixture to the pan, fry spices with onions for 1 minute.
Add chicken and stir together for 1 minute.
Add tomatoes, break up solid tomatoes with fork to small size pieces.
Pour sufficient water in pan to cover the meat. Bring to boil, cover
and slowly simmer for 45 minutes then uncover and cook slowly for 60
minutes or until meat is fork tender Stir occasionally to prevent
sticking.
Serves 4
Serve with Turmeric Rice or Regular Rice == Courtesy of Dale &
Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50
Submitted By EARL SHELSBY Submitted By EARL SHELSBY
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:35:31, 15 Nov 2018
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)