Curry beef or beef curry, which ever name you choose to call it. It doesn't matter. With the rising of goats thieves in Jamaica, more and more goat farmers are giving up the business, and the few who chosen to remain in the business are saving their ram goat (buck) for the Christmas season, so whenever, I am longing to eat curried goat, I substitute it for curried beef, you can hardly tell the difference between the two
3 lbs. beef (ask for beef stew)
2 tablespoon curry
1 tsp. all purpose seasoning
1 tsp. Lawry's seasoned salt
1 tsp. badia complete seasoning
2 cloves garlic, crushed
2 stalks scallion, roughly chopped
1 large onion, chopped
1 hot pepper, chopped
Few pimento seeds (all purpose)
Piece of fresh thyme or 1 tsp. dried thyme
Salt to taste
1 tbsp. vegetable oil (or oil of your choice)
Cut beef into bite-sizes. Wash with vinegar and water solution, drained (Always remember if the meat has water, it will dilute the seasoning)
Season beef with salt, 1 tbsp. curry powder and all the spices and herbs
Cover and allow to marinate for at least 30 minutes in the fridge (preferably overnight)
Put a big enough pot on low heat. Add vegetable oil. Add the remaining curry powder to hot oil. Allow the curry to fry into the hot oil for a couple of seconds(until it starts to smoke)
Add the seasoned beef quickly to the pot and stir. Cover pot and allow beef to cook in its own juice until it begins to fry.
Add enough water to cover beef. Turn heat up to medium/high. Cook beef until tender; adding more water when needed.
Adjust the taste by adding more salt if needed. Simmer beef on medium-low heat until gravy reaches the consistency that you want.
Remove from heat. Serve