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Curry Goat

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  • 0 people already cooked this dish.
  • Total: 161min
    Cooking: 61min
    Wait: 100min
  • Portions: 6
  • Difficulty: Intermediate

Ingredients

  • 2 Pounds Goat
  • 2 Packs MAGGI® Season-Up Ginger Powdered Seasoning (10g)
  • 1 Packet MAGGI® Season-Up All Purpose (10g)
  • 3 Tablespoons MAGGI® Curry Powder
  • 3 Tablespoons Vegetable Oil (oil of your preference)
  • 3 1/2 Tablespoons Escallion (chopped)
  • 4 Sprigs Fresh Thyme
  • 1 Teaspoon Pimento Seeds
  • 1 Unit Scotch Bonnet Pepper (optional)
  • 6 Cups Water
  • 4 Cubes MAGGI® Onion and Garlic Cubes
  • 1 1/2 Cup Potatoes (cut-up)

Instructions

  1. Begin by seasoning the prepared goat meat with Season-Up with Ginger, Season-Up All-Purpose and 2 tablespoons of Curry Powder. Marinate for at least 120 minutes.

  2. Add vegetable oil to a heated pressure cooker pot, sauté remaining curry powder, escallion, thyme, pimento seeds, and scotch bonnet pepper over medium heat for 4 minutes before adding the marinated goat meat.

  3. Brown the meat for 10 minutes before adding water and crumbling Onion & Garlic Seasoning Cubes. Sear the pressure cooker lid and pressure for 35 minutes, until tender.

  4. Remove the pot from the flames and cool before carefully opening. Add the cubed potatoes and boil uncovered for 12 minutes until the potatoes are tender. Adjust seasoning as necessary and serve hot for the family with Gungo Peas & Rice.

Nutritional information 390kcal = 1,631kj /per portion

  • 389.82 Calories Energy
  • 33.15 Grams Protein
  • 10.34 Grams Carbohydrates
  • 1045.00 Milligrams Sodium
  • 11.79 Grams Fats
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