Jamaican
Mutton and Sweet Potato Recipe
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Jamaican Mutton and Baked Jamaican Sweet Potato Recipe |
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INGREDIENTS: |
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2 pounds Jamaican goat mutton, cut in 1-inch cubes |
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1 can Jamaican chicken broth, or 1 3/4 cups |
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2 teaspoons salt |
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1/8 teaspoon Jamaican pepper |
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3 medium Jamaican sweet potatoes, peeled and cut in 1-inch cubes |
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1 pound fresh trimmed and cut Jamaican green beans |
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1 tablespoon plus 1 teaspoon cornstarch |
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2 tablespoons water |
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PREPARATION: |
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Brown Jamaican goat mutton in a large heavy skillet; place in a greased 2½
-quart baking dish. |
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Drain off fat in skillet; stir in Jamaican chicken broth add salt, and
pepper. Bring to a boil; pour over lamb in baking dish. Stir in sweet potato
cubes and green beans. Cover and let stand for 30 minutes. Bake at 350° for
1 1/2 hours, or until meat and vegetables are tender. Stir together
cornstarch and water; stir into liquid in casserole. Bake, uncovered,
stirring once, for 8 to 10 minutes longer, or until gravy is thickened |
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