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Jamaican Mutton and Sweet Potato Recipe

Jamaican Mutton and Baked Jamaican Sweet Potato Recipe
 
INGREDIENTS:
2 pounds Jamaican goat mutton, cut in 1-inch cubes 
1 can Jamaican chicken broth, or 1 3/4 cups 
2 teaspoons salt 
1/8 teaspoon Jamaican pepper 
3 medium Jamaican sweet potatoes, peeled and cut in 1-inch cubes 
1 pound fresh trimmed and cut Jamaican green beans 
1 tablespoon plus 1 teaspoon cornstarch 
2 tablespoons water 
 
PREPARATION:
Brown Jamaican goat mutton in a large heavy skillet; place in a greased 2 -quart baking dish.
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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