Jamaican Bunny Chow

Jamaican Bunny Chow
650g Goat Meat
30ml Distilled Vinegar
2 tbsp Lemon Juice
200ml Cold Water
Marinade
1 Large Onion sliced
2 Sliced Bell Peppers
4 Sliced Garlic Cloves
Thumb size piece of Ginger Sliced
2 Spring Onions Chopped
1 tbsp Pimento Berries
2 tsp All purpose Seasoning
5 tsp Jamaican Curry Powder
10g Fresh Thyme
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
2 tomatoes Blended
1 Scotch Bonnet ( this adds a lot of heat to the dish, leave it out or choose and different chilli if preferred)
1 Bay Leaf
To Fry
2 tbsp Vegetable Oil
1 tbsp Jamaican Curry Powder
2 pints of water
2 large Potatoes cut into 1-inch cubes.
2 uncut Loaves of bread
Add the goat to a large pan and add in the vinegar and 200 ml water and wash the meat, drain and rinse again in cold water.
Add all the marinade ingredients in with the meat and rub in well ensuring all the meat is coated.
Wash your hands in cold water to prevent them from going yellow from the curry powder.
Cover the meat in cling film and refrigerate for at least 4 hours, for best results leave overnight.
Add two tablespoons of Vegetable Oil and 2 tsp of Jamaican Curry Powder to a Dutch pot or a pan that has a tight lid.
Stir and cook the curry powder for 2 mins on medium-high heat.
Next, add in the marinated meat and ingredients stir and fry for 2 mins and then place the lid on the pan and cook for 3/5 min.
Lift the lid and stir the ingredients, if the pan has dried add in some water around 150ml replace the lid and cook for a further 5 minutes.
Remove the lid and stir the ingredients, again if it is dry add more water and replace the lid.
Cook for 5 minutes and remove the lid add in the blended tomatoes, stir and add enough water to cover the meat. Make a hole in the Scotch bonnet add to the pan and cook for 30 minutes keep checking and stirring the pot. After 30 mins remove the lid and add more water enough to cover the meat and add the potatoes.
Cook until the sauce has thickened.
Cut the loaves in half, and with a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed.
Ladle the curry into the hollows, and then put it back on top of the bread you removed. You could use this bread to help eat the curry, as "this is ALWAYS eaten with the hands".
Serve with fried plantains.
Lick your lips and enjoy.😋😋😋 #carribean #carribeanfood #easyrecipe #jamaican #jamaicanfood #currymutton #mutton #bunnychow #southafrica #southafricanfood #jamaicancuisine #currygoat