Hello dear readers!
Today, I’m thrilled to take you on a culinary journey to the sunny shores of Jamaica with a dish that’s packed full of heartwarming flavors and vibrant aromas: Jamaican Curry Goat with Rice and Peas. This meal is the epitome of comfort food, perfect for bringing a little island sunshine into our sometimes drizzly UK days.
Jamaican curry goat is one of those dishes that truly embodies the essence of its culture—full of spice, warmth, and a little bit of a fiery kick. Each bite is an invitation to savor a wonderful balance of flavors, from the aromatic spices to the richness of coconut milk. And let’s not forget the sidekick—rice and peas, an iconic accompaniment that completes any traditional Jamaican spread.
The star ingredient here is undoubtedly the goat meat. I know it might not be everyone’s go-to meat choice, but I promise, once you’ve tried it prepared this way, you’ll wonder why it isn’t on your regular menu. Goat meat, when cooked just right, becomes beautifully tender and absorbing of the spices and flavors it’s paired with. If you’re feeling adventurous, don’t hesitate to give it a try!
Preparing this dish does require a bit of time, especially to allow the goat to marinate and stew to perfection. Trust me, the wait is absolutely worth it! Not only is it a hearty and satisfying dish, but it also fills your home with an irresistible aroma that will have everyone eagerly anticipating dinner.
Whether you’re cooking for family, friends, or just yourself, this curry goat serves as a fantastic excuse to gather around the table and enjoy a meal steeped in cultural richness and culinary prowess. It’s those moments spent sharing good food that create lasting memories and weave the stories of our lives.
So, grab your apron, prepare your taste buds, and let’s get cooking! I hope this recipe brings a little Jamaican magic to your home and adds a delightful twist to your regular dinner rotation.
Happy cooking, and enjoy every flavorful bite!
Al
Ingredients
For the Jamaican Curry Goat:
– 1.5 kg goat meat, cubed
– 2 tablespoons Jamaican curry powder
– 1 large onion, chopped
– 3 spring onions, chopped
– 2 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 Scotch bonnet pepper, deseeded and chopped
– 3 sprigs fresh thyme
– 1 teaspoon ground allspice
– 400 ml coconut milk
– 250 ml chicken stock
– 2 tablespoons vegetable oil
– Salt and pepper to taste
For the Rice and Peas:
– 300 g basmati rice, rinsed
– 400 g canned red kidney beans, drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 400 ml coconut milk
– 200 ml water
– 2 sprigs fresh thyme
– 1 Scotch bonnet pepper, whole
– Salt to taste
Method
Method for Jamaican Curry Goat:
1. Marinate the Goat: In a large bowl, combine the cubed goat meat with Jamaican curry powder, chopped onion, spring onions, garlic, ginger, Scotch bonnet pepper, thyme, and ground allspice. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for best results.
2. Brown the Goat: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated goat meat, reserving any marinade left in the bowl. Brown the meat on all sides for about 5-7 minutes.
3. Add Liquid Ingredients: Pour in the coconut milk and chicken stock, then add any remaining marinade. Stir well to combine and bring to a boil.
4. Simmer the Curry: Lower the heat to medium-low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally, making sure the meat is tender and the sauce has thickened. Adjust seasoning with salt and pepper to taste.
Method for Rice and Peas:
1. Sauté Aromatics: In a medium pot, add the onion and garlic. Cook over medium heat until the onion becomes translucent, about 3-4 minutes.
2. Add Rice and Liquid: Add the rinsed basmati rice to the pot, followed by the red kidney beans, coconut milk, and water. Stir in the thyme sprigs and Scotch bonnet pepper. Season with salt to taste.
3. Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 15-18 minutes, or until the rice is cooked and all the liquid is absorbed.
4. Rest and Serve: Remove the pot from heat and let it sit, covered, for 5 minutes before fluffing the rice with a fork. Serve the curry goat alongside the rice and peas for a delightful Caribbean meal.
