The Indian Diaspora took curry to the Caribbean where it found a welcome home. Although goat is the meat of choice, you can substitute fish, veal, beef, lamb, or even chicken. The flavor is intense and satisfying. The work is minimal. You’ll love it.
Makes 8 servings
• 2 pounds’ boneless stew meat (veal, beef lamb, chicken or goat) preferably, organic and pasture raised
• Kosher salt and freshly milled black pepper
• 2 tablespoons coconut oil (or olive oil)
• 1 large red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon (or more to taste) hot curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper (or to taste)
• 2 cups chicken broth, organic
• Juice and zest from 4 limes
• Half cup minced green onions
Season meat generously with salt and pepper. Heat oil in a large, deep stew pot, and then brown the meat a few pieces at a time. Add onion and garlic and heat about a minute, then stir in the curry powder, cumin and red pepper. Heat another minute, then add broth and simmer until meat is tender, about an hour. Stir in lime juice and zest and serve topped with green onions.
Protein: 24 grams
Carbs: 5.2 grams
Fiber: .9 grams
Fat: 15 grams
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