Curried Goat With Rice And Peas

Curried Goat with Rice and Peas is a traditional dish from Saint Helena, a remote island in the South Atlantic Ocean. This flavorful and aromatic dish is a staple in Saint Helenian cuisine and is perfect for a hearty and satisfying meal.

Gluten Free Dairy Free Main Course Saint Helenian Curry Goat Rice And Peas Saint Helena Stovetop
Curried Goat With Rice And Peas

Ingredients

  • 2 lbs goat meat, cut into chunks
  • 2 tbsp curry powder
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1 can coconut milk
  • 2 cups rice
  • 1 can kidney beans, drained and rinsed
  • 2 cups water
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat some oil over medium heat. Add the curry powder and cook for 1-2 minutes until fragrant.
  2. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook until the onions are soft.
  3. Add the goat meat to the pot and brown on all sides.
  4. Pour in the coconut milk and enough water to cover the meat. Season with salt and pepper. Cover and simmer for 1.5-2 hours, or until the meat is tender.
  5. In a separate pot, combine the rice, kidney beans, and water. Bring to a boil, then reduce the heat, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Serve the curried goat with the rice and peas.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
40g
Fat
18g

Supplies

Large pot Knife Cutting board Wooden spoon Measuring cups and spoons

Tools

Pot Serving spoon Stove

Serving suggestions

Serve the curried goat with rice and peas alongside a fresh green salad or steamed vegetables for a complete meal.

Tips & tricks

For a spicier kick, add some chopped Scotch bonnet peppers to the curry.

Cost

$25