I almost missed this one - just happened to check the entry thread and noticed that the deadline is tomorrow morning, so time to get my entry thread posted!
Caribbean curries are similar to Indian curries, because laborers from India went to the Caribbean (Jamaica, Trinidad and Tobago that I know of) and took their cuisine with them. So I figured a nice goat curry would be great for a Caribbean TD.
Fired up the LBGE in the morning, and cooked up lunch first. Simple skinless chicken lollipops, rubbed with Plowboys' The Jerk... just to get me in the right frame of mind :grin:
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As we were eating lunch, I got started on the rice and peas. Sauteed some onions, scallions, thyme, a scotch bonnet, lotsa garlic.
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Added the beans (substituted for the "peas"), then rice, followed by coconut milk.
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By the time the rice was done, the aroma in the kitchen was driving me crazy!
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Time to move outside. Couldn't let such a beautiful day go to waste. Marinated the goat meat the night before, with Jamaican curry powder, pepper, allspice, salt, thyme, ketchup, cumin, and powdered green mango. The square bowls have pureed tomato and pureed red onion. The circular bowls have garlic, a scotch bonnet, and Jamaican curry powder.
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Sauteed the onion puree, added the garlic, then threw in the meat.
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Browned the meat a bit, then added the tomato puree and curry powder. I cut the scotch bonnet open because I wanted some extra heat.
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Once the spices, meat, and tomato were nice and browned, I added some water and covered the DO. Cooked away in the egg at about 325°F dome temp for 1.5hrs. Opened things up and saw that the sauce/gravy was the consistency that I wanted, and the meat was cooked just right - just short of melting in your mouth.
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Plated it up as best I could. Please consider this pic as my official entry in this throwdown.
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Thanks for looking!
