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Curry Goat And Rice And Peas Recipe

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Curry goat, rice & peas Jamaican recipes, Caribbean recipes, Food
Curry goat, rice & peas Jamaican recipes, Caribbean recipes, Food from www.pinterest.com

Description

Curry goat and rice and peas is a classic Jamaican dish that is full of flavor and perfect for any occasion. The tender goat meat is slow-cooked in a fragrant curry sauce, and served alongside aromatic rice and peas. This dish is sure to impress your dinner guests and leave them wanting more.

Prep Time: 30 minutes

Cook Time: 2 hours

Ingredients

  • 2 lbs. goat meat, cubed
  • 2 tbsp. curry powder
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp. thyme
  • 1 tsp. allspice
  • 2 scallions, chopped
  • 1 Scotch bonnet pepper, seeded and minced
  • 2 cups chicken broth
  • 1 can coconut milk
  • 1 can red kidney beans, drained and rinsed
  • 2 cups white rice
  • 3 cups water
  • 1 tsp. salt
  • 1 tbsp. olive oil

Equipment

  • Large pot
  • Medium pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method

  1. Season the goat meat with curry powder, salt, and pepper.
  2. In a large pot, heat olive oil over medium-high heat. Add the goat meat and brown on all sides, about 5 minutes.
  3. Add the onion, garlic, thyme, allspice, scallions, and Scotch bonnet pepper. Cook for 2-3 minutes, stirring frequently.
  4. Pour in the chicken broth and coconut milk, and bring to a boil. Reduce heat to low, cover, and simmer for 1½-2 hours, or until the goat meat is tender.
  5. In a medium pot, add the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
  6. Stir in the red kidney beans and cook for an additional 5 minutes.
  7. Serve the curry goat with rice and peas on the side.

Notes

  • For a spicier dish, leave the seeds in the Scotch bonnet pepper.
  • Feel free to use goat meat with or without bones, depending on your preference.
  • You can substitute the goat meat with lamb or beef if you can't find goat meat.
  • The rice and peas can be made ahead of time and reheated in the microwave or on the stovetop.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Serving size: 1 cup curry goat, 1 cup rice and peas
  • Calories: 500
  • Total fat: 20g
  • Saturated fat: 10g
  • Cholesterol: 100mg
  • Sodium: 600mg
  • Total carbohydrates: 50g
  • Dietary fiber: 5g
  • Total sugars: 2g
  • Protein: 30g

Recipe Tips

  • Make sure to brown the goat meat before cooking it in the curry sauce, as this adds flavor and texture to the dish.
  • If you don't have chicken broth, you can use beef or vegetable broth instead.
  • For a creamier curry sauce, add a dollop of sour cream or Greek yogurt before serving.
  • For a more authentic flavor, use Jamaican curry powder, which contains a blend of aromatic spices.
  • Don't forget to remove the Scotch bonnet pepper before serving, as it is very spicy and can be dangerous if eaten whole.

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