Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb. goat
- 3-4 tablespoon curry
- 2 onion,
- 4 stalks thyme
- 2 stalks garlic
- 2 Whole Scotch Bonnet Pepper
- Black Pepper and salt
- 2 Small carrots cut in slices (Optional)
Directions
Wash & season with curry, thyme, garlic, black peppers & salt, onions.
For best results let seared meat sit overnight in refrigerator.
Pour a little oil in pot and heat.
Please meat in pot and let brown a little.
Add 1 cup water and seasoning.
Add Carrots (Optional).
Cook until tender.
Add whole scotch bonnet pepper for flavor and simmer for minutes.
Make gravy by adding a teaspoon corn starch.
Serve with white rice.
Category:Jamaican Recipes
Category:Jamaican Meat Dishes