Jamaican Curried Goat
This Caribbean curry goat recipe is bursting with flavors and spices, creating a mouth-watering dish that is sure to impress your family and friends. The tender goat meat is marinated with a blend of aromatic seasonings, then simmered to perfection with a medley of colorful peppers, onions, and fragrant herbs. The addition of creamy coconut milk and kidney beans adds a rich and hearty element to the dish, making it a satisfying meal that will transport you to the sunny shores of the Caribbean. Enjoy this flavorful and comforting curry goat served over a bed of fluffy basmati rice - a feast that will warm both your heart and your belly.
— Constant Cookbook
Ingredients
- TO MARINATE THE GOAT
- 1Kg of goat (Boneless or with bone)
- 2 TBSP Caribbean hot curry powder (I.E Dunn's River)
- 1 TBSP All purpose seasoning
- 1 small Lime
- 1 Green pepper
- 1 Orange pepper
- 1 Bunch Small spring onions
- 3 garlic clove's
- 1 Scotch Bonnet pepper (half if you like it less hot, also remove seeds)
- Fresh Thyme
- Fresh flat leaf Parsley
- Fresh Coriander
- TBSP of grated ginger
- Vegetable stock cubes
- 4 Cups of Basmati Rice
- 3/4 Of tinned creamed Coconut
- 1 Tin of Kidney Beans
Instructions
- Put all of the Goat in a bowl, sprinkle the 2 TBSP of curry powder and 1 TBSP of all purpose over the meat. Then add the whole Lime juice. Rub the meat to ensure even coverage of seasoning. Fill kettle with 1 1/2 pints of water and boil, add to jug with 2 veg stock cubes.
- On high heat, heat a large pan or pot with oil (whichever oil you prefer) until really hot. Add the marinated goat, turn to medium heat and stir occasionally for 5-10 minutes. Now add the boiled water and stock.
- Let simmer for 30 minutes on a medium-low heat.
- Chop the Peppers, Onions, Garlic, Scotch bonnet, Ginger, Coriander and Parsley.
- Set aside the Coriander and Parsley.
- Add the Peppers, Onion, Garlic, Scotch bonnet and Ginger. Let simmer for 30 mins on medium heat.
- Add the Coriander, Parsley and 4 sprigs of Thyme. Add salt and pepper to taste.
- Simmer for a further 15 minutes on medium heat.
- Remove from heat
- Add washed rice to a pot or pan, add coconut, Kidney beans, 1 clove of garlic, 2 sprig of Thyme, 1 Spring Onion and 1 tsp of salt. Bring to the boil on high heat, then turn to low heat and cook for 20 mins, or until cooked.
Yield
Serves 6
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