February 10, 2008: GEEP

[classicman]

Curry Geet
by
Xxxxx Xxxxxx

This was listed as one of the national dishes of Jamaica, reserved for special occasions. The original receipe calls for the bones to be included and cooked until tender, but they're using a wild kid geet, not a 100 pound, 6 month old so I left the bones out.

2 pounds geet (stew meat or chili meat works)
1 large onion, chopped
1 garlic clove, minced
1 hot pepper, chopped and seeded ( like it hot?, leave the seeds in)
2 tablespoons of curry powder salt and pepper to taste
2 tablespoons vegetable oil
2 cups of water

Cut geet into bite sized pieces if it's not already cut up. Combine with the onion, garlic, hot pepper, curry powder, and salt and pepper in a resealable bag. Let it sit in the fridge for 1 hour.

Heat the oil in a skillet over medium heat and brown the geet and vegetables until evenly cooked. Add the water, cover, and simmer for 1 hour. Correct the seasonings to taste and add more water if needed after the hour, then continue to cook until the geet is tender, 20-25 minutes more depending on the meat.

Serve over white rice with green bananas, fried plantains and chutney, or anything you want. You can also add cubed sweet potato or tomatoes to the curry as it cooks.