@jacksmeatshack SAVE,LIKE AND SHARE ? 1 SHOULDER OF HOGGET FROM @FIELDANDFLOWER WET MARINADE 1 TBSP MUSTARD SEEDS 1 TBSP PEPPERCORN 4 CLOVES 3 STAR ANISE 1 TSP ALL SPICE 1 TSP FENUGREEK 1 TSP THYME 20G FRESH GINGER 4...
@jacksmeatshack SAVE,LIKE AND SHARE
1 SHOULDER OF HOGGET FROM @FIELDANDFLOWER WET MARINADE 1 TBSP MUSTARD SEEDS 1 TBSP PEPPERCORN 4 CLOVES 3 STAR ANISE 1 TSP ALL SPICE 1 TSP FENUGREEK 1 TSP THYME 20G FRESH GINGER 4 TBSP OLIVE OIL CURRY POWDER 3 TSP OF TURMERIC 2 TSP GROUND CORIANDER 2 TSP GROUND CUMIN 1 TSP GROUND ALLSPICE 2TSP BLACK PEPPER 1/4TSP OF NUTMEG VEGETABLE CURRY 3 CARROTS 3 SWEET POTATOES 2 ONIONS 4 TOMATOES 1 SCOTCH BONNET 1 LTR CHICKEN STOCK 400G COCONUT MILK METHOD PREHEAT TRAEGER TO 130C 1. MIX THE INGREDIENTS FOR THE WET MARINADE TOGETHER, BLITZ IN A SPICE GRINDER UNTIL SMOOTH. 2. MAKE SOME SURFACE SLASHES INTO THE HOGGET AND COVER WITH THE MARINADE. (ALLOW TO MARINATE OVERNIGHT) 3. FINLEY SLICE THE ONIONS AND CHOP THE REMAINING VEGETABLES INTO SAME SIZE CHUNKS. 4. HEAT A GLUG OF OIL IN A CAST IRON PAN, IDEALLY WITH A LID. 5. COOK THE ONIONS UNTIL THEY BECOME TRANSLUCENT. 6. ADD THE REMAINING VEGETABLES AND COVER WITH YOUR CURRY POWDER. 7. ADD YOUR VEGETABLE STOCK 8. PLACE HOGGETT IN THE TRAEGER ON THE MIDDLE SHELF, PLACE THE VEGETABLE CURRY UNDERNEATH. 9. SMOKE FOR 2HRS AND THEN ADD THE SHOULDER TO THE CURRY. 10. POUR IN COCONUT MILK AND COVER WITH A LID. 11. INCREASE GRILL TEMP TO 160C AND CONTINUE TO COOK UNTIL THE MEAT FALLS OF THE BONE. 12. SERVE WITH GARLIC NAAN AND PILAU RICE. #TRAEGERNATION #TRAEGERUK #TRAEGERRECIPES #TRAEGERBBQ #WOODPELLETGRILL #CURRYS #CURRIEDHOGGET #JAMAICANCURRY #HOMEMADECURRY #EASTER2023 #CURRYGOAT #GOATCURRY #SMOKEDFOOD #KICKINGGAS #PELLETGRILLS #PELLETGRILLRECIPES #TRAEGERON #CURRYRECIPE #CURRYFAMILY ? original sound – Jacksmeatshack
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