Thomasina Miers’ recipe for Caribbean mutton curry and a spicy banana relish | Caribbean food and drink

R.Years ago, my mother -in -law sailed on a trip around the world that will see its land on Antigua, Where it remained to this day. On a recent visit, it fell again on fish, cutting, and delicious jerk chicken, and I especially love to use the contestants, with a curly stained with turmeric perfumed with spices, coriander, fenugreek seeds and cinnamon. This curry is mostly mild hot, and it is served with hills of rice and beans to disinfect its juices, as well as sauces made of local fruit. Scheduled flavors for the middle of the winter.

Carrie Carrie Curry (higher in the picture)

Goat and the dead are popular throughout the Caribbean Sea region, its flavors, and a sweetening flavor with slow cooking. Both are amazing in this soothing aromatic curry.

Preparatory 15 minutes
Cook 2 hours 30 minutes+
Serving 6

1.2 kg lamb meatOr goats, cut into 10-12 large pieces
Salt and black pepper
4-5 tablespoons of vegetable oilOr butter
2 onionsCriph and slices
One piece of fresh ginger the size of the thumb
Piece 4 cm fresh turmeric rootOr 2 teaspoons of turmeric
1 Scotch Bonet hot pepper
4 large GarlicExfoliate
1 cinnamon stick
4 teaspoons of coriander seeds
2 teaspoon fenugreek seeds
2 teaspoon cumin seeds
1 limeand In addition to additional, square, for service
Distinctive banana and the history of the sauce (See the recipe below)

Bring the meat to room temperature, then season generously. Place a large ceramic on high heat, add a tablespoon and a half of oil, then make sure the meat in two or three batches, until the gentle gold becomes on all sides, add more oil with each new batch. Once brown, transfer the meat to a large bowl.

Drink the heat to medium, add the onions to the pan with a tablespoon of oil (or a large butter), and cook, stirring, for 10-12 minutes. Meanwhile, scrape the skin of the ginger roots and turmeric, then cut smoothly and add to the onion skillet. Blessing and seasoning well.

Get rid of the Scotch hood, then cut it accurately and garlic, and stir both onions, along with the cinnamon stick. In a separate small skillet, gently the remaining spices for a minute, then grind into a powder in the spice mill (if you do not have one, tie the entire spices in a gauze pack). Add floor spices (or spice bag) to the onion mixture, and stir them to spread it.

Remove the meat to the pan, pour in sufficient cold water only to cover, and slowly call a low heat. Leave it to cook very gently for two to three hours, until the meat becomes soft and collapsed.

The flavors improve over time, so make curry in advance, and rid the excess fat by simply cooling and heating them gently. Check the spices, add more salt and pepper, if necessary, as well as lime juice, then serve with rice and beans, some vegetables on the steam, and banana sauce below.

Distinctive banana and the history of the sauce

Traditionally with bananas, this sauce is also delicious with bananas and is a great way Use up to up Any threat spoils. It also goes beautifully with the curry above.

Preparatory 10 minutes
Cook 35 minutes
Make 1 large jelly jar

3 medium banana
150 grams datesand If you need to order
2 tablespoons of vegetable oil
1 white onionExactly exfoliated and accurately
½ Scotch Hood chili (My choice)
2½cm fresh ginger piece
1 teaspoon of salt
1 teaspoon of turmeric
1 teaspoon of medium curry powder
75g brown sugar
125 ml of brown vinegar or barley

Peel the banana, then the blossom for them and the dates, and set aside. Put a medium pot on medium heat, and add oil and chopped onions. Fallow and cut the hood of the Scottish car, if it is used, peel and accurately cut the ginger. Add ginger, half of hot peppers, salt, turmeric and curry to the pan, and sweat onions, stirring often, for 12-14 minutes, until smooth and aromatic.

Add bananas and dates to the pan, stir the mixture for a few minutes, then add sugar and vinegar, and gently cook for 10 minutes, to allow flavors to mix. Squeeze and add the remaining pepper, if you want, or more sugar, salt or vinegar to balance flavors.

Build the sauce mixture in a clean sterile jar while still warm, then stamp and store in the refrigerator, where it will remain for three to four weeks.