Curry Goat With Rice And Peas Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the goat meat, curry powder, garlic, ginger, thyme, and salt. Mix well and let it marinate for at least 1 hour or overnight in the refrigerator.
• STEP 2.Heat oil in a large pot over medium heat. Add the onions and cook until they are soft and translucent.
• STEP 3.Add the marinated goat meat to the pot and cook until it is browned on all sides.
• STEP 4.Add the tomato paste, coconut milk, and water to the pot. Stir well to combine.
• STEP 5.Cover the pot and simmer for about 2 hours, or until the goat meat is tender and falls off the bone.
• STEP 6.While the goat is cooking, prepare the rice and peas. In a separate pot, combine the rice, kidney beans, coconut milk, water, thyme, and salt. Bring to a boil, then reduce the heat and simmer until the rice is cooked and the liquid is absorbed.
• STEP 7.Once the goat meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir well to combine with the sauce.
• STEP 8.Serve the curry goat with the rice and peas, garnished with fresh cilantro or parsley. Enjoy!

Cooking Tips

• For a spicier curry, add some Scotch bonnet peppers or hot sauce to the marinade.
• If you can't find goat meat, you can substitute it with lamb or beef.
• Make sure to simmer the goat meat on low heat to ensure it becomes tender and flavorful.
• You can also cook the curry goat in a slow cooker for 4-6 hours on low heat.

Storage and Serving

• Leftover curry goat can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry goat in a pot over low heat, stirring occasionally, until heated through.
• Serve the curry goat with fresh naan bread or roti for a complete meal.