Curry Goat With Rice And Peas Recipe

Curry Goat with Rice and Peas is a popular Caribbean dish that is full of flavor and spice. The tender goat meat is marinated in a fragrant curry paste and slow-cooked until it is melt-in-your-mouth tender. The dish is served with fluffy rice and flavorful peas, which are cooked in coconut milk and seasoned with herbs and spices. This hearty and satisfying meal is perfect for any occasion and will transport you to the sunny beaches of the Caribbean.

4.8
28 Rating -
Rate
Non Vegdiet
2hr 30minstotal
2hr 30m.total
Curry Goat With Rice And Peas
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Ingredients for Curry Goat With Rice And Peas Recipe

  • 0.40 pound Goat Meat, Cut Into Pieces
  • 0.40 tablespoon Curry Powder
  • 0.80 cloves Cloves Garlic, Minced
  • 1/5 tablespoon Ginger, Grated
  • 1/5 teaspoon Dried Thyme
  • 1/5 teaspoon Salt
  • 0.40 tablespoon Oil
  • 1/5 Onion, Chopped
  • 0.40 tablespoon Tomato Paste
  • 1/5 cup Coconut Milk
  • 1/5 cup Water
  • 0.40 cup Rice
  • 1/5 cup Kidney Beans, Cooked
  • 1/5 cup Coconut Milk
  • 0.40 cup Water
  • 1/5 teaspoon Dried Thyme
  • 1/5 teaspoon Salt
  • as needed Fresh Cilantro Or Parsley, For Garnish

Directions: 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.
Nutrition
value
1009
calories per serving
40 g Fat57 g Protein104 g Carbs13 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    57g
  • Carbs
    104g
  • Fiber
    13g

MacroNutrients

  • Carbs
    104g
  • Protein
    57g
  • Fiber
    13g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    148mg
  • Iron
    12mg
  • Vitamin A
    265mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    149mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    24mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    211mg
  • Manganese
    3mg
  • Phosphorus
    700mg
  • Selenium
    35mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp