Memorial Day weekend is a time when we remember the men and women who died while serving in the United States Armed Forces. Many across America will celebrate with family gatherings featuring lots of food. There is no shortage of Memorial Day recipes out there but this one promises to be the center of attention. Jamaican Curried Goat - courtesy of Master Chef H. Peter Schmidt from Hotel Capstone here in Tuscaloosa.

Peter Schmidt with ESPN's Holly Rowe

Peter sent this recipe to me via email. Note how he signed off.

Let's jump right in:

2lb (including bones) of goat meat - cut in to cubes (lamb may be used as a substitute)
2 tbsp. curry powder
2 diced onions
2 scallions (or spring onions)
1/2 tsp salt
1/2 tsp pepper
2 hot chilies (ideally scotch bonnet)
1 tbsp. fresh grated ginger
6 cloves of minced garlic
2 sprigs of fresh thyme

1 tbsp. butter
1/2 lb. diced carrots
1/2 lb. diced potato

1. A) Combine the curry powder, onions, scallion, salt, pepper, chilies, ginger, thyme and half a cup of water in a blender. Add more water if the ingredients do not mix well.

  • 1.B ) Rub the mixture in to the cubes of meat, let marinade in the fridge overnight.

2.) Scrape the marinade off the meat and save for later.

3.) Add the meat and butter to a frying pan and brown gently.

4.)Place the meat in a saucepan and add the potatoes, carrots and marinade then add enough water to cover the meat.

5.)Bring to the boil then let simmer until the meat is tender (this should take 1hr - 1.5 hrs).

6.)Serve with rice and peas

This is great for Goat ,Lamb, or Rabbit.

Bon Appetite,