Set out a scale and the equipment for Curry goat. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, curry powder, potato, yellow onion, fresh thyme, garlic, thai chili, fresh ginger, kosher salt, olive oil. Curry goat is cooked in Jamaica as its own plate, not as a copy of a restaurant menu. Brown the lamb with curry powder and simmer it with potato until the meat yields. Goat is the celebrated meat. Lamb is what this pantry weighs. Amounts are for 4 from foods this library can count.
