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Old 12-19-2013, 04:37 PM   #1
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Jamaican Curry Goat (or Lamb) Stew

OK... done gone did it again....

Started the recipe, added the spices to the meat to marinade overnight. Then reread and it calls for 5 -6 lbs of meat. I'm using only 2 lbs (1k)!!!!. But I've already measured and added the spices, etc for the 5 lbs.

Am I gonna die when I eat this??? What can I do?

Should I continue to follow the recipe including the liquids to be added then remove half of the liquid?

I could potentially freeze the extra liquid for another time. But the marinating part would not be there (for the new meat) as it is already incorporated into the liquid. think I'm dizzy... or ditzy... whichever!

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Old 12-19-2013, 04:41 PM   #2
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I'd try to wipe off excess spices and continue with the recipe. Then do it right next time. Your way gives you two versions of the recipe and neither is going to be exactly right. Try to fix this one and start with a clean slate next time.
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Old 12-19-2013, 06:14 PM   #3
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Are you going to use the marinade in the finished dish? If not, I don't think there should be a problem.
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Old 12-19-2013, 06:14 PM   #4
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Hey Andy,
While looking for something else, came across a pkg of frozen lamb chunks (1 k - 2 lbs). Now this curry that I'm doing is for either lamb or goat, both being popular in Jamaica. Think I am going to defrost (let the other marinate, don't think it will hurt a couple of days) and add it.

Be interesting if my Jamaican BIL can tell the diff between the goat & lamb!
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Old 12-19-2013, 07:33 PM   #5
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That's good news.
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Old 12-19-2013, 08:42 PM   #6
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Quote:
Originally Posted by taxlady View Post
Are you going to use the marinade in the finished dish? If not, I don't think there should be a problem.
taxlady it is a dry rub marinade. Not something you can remove. But, as I've just discovered more meat, think I have solved the problem!

Will update and let ch'all know!
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Old 12-20-2013, 04:42 AM   #7
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not sure what liquids you use to cook the curry,dragon,but i would do what andy says & scrape off the excess spices then i would use coconut milk & yogurt as the cooking liquids to "soften" the spice hit.
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Old 12-20-2013, 11:17 AM   #8
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Let us know how it goes, what recipe did you use ? I love Jamaicy goat curry , although here in England I use lamb as goat is harder to get hold of . I had goat in Jamaica . Would love to see a pic too if you can . Nice scotch bonnets in it I assume ?
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Old 12-20-2013, 11:49 AM   #9
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Just doing up some rice and will have it for lunch. No scotch bonnets I'm afraid. As I think I've said somewhere else here, I like to be able to taste my food. I'm just starting to experiment with little Thai chilies and they are plenty hot enough for me. So I replaced the bonnets with 4 of the Thai. Smells heavenly.
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Old 12-20-2013, 11:53 AM   #10
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Worth trying the scotch bonnets if you can , they are fruity, hot , but such a good taste just use sparingly . Are you doing rice and peas ?
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