Curry Goat With Rice And Peas
Curry Goat with Rice and Peas is a traditional dish from Antigua and Barbuda that is bursting with Caribbean flavors. The tender goat meat is simmered in a fragrant curry sauce and served alongside coconut-infused rice and flavorful pigeon peas.
Ingredients
- 2 lbs goat meat, cut into chunks
- 2 tbsp curry powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp thyme
- 1 tsp allspice
- 1 scotch bonnet pepper, chopped
- 2 cups rice
- 1 can pigeon peas, drained and rinsed
- 1 can coconut milk
- 3 cups water
- Salt and pepper to taste
Instructions
- In a large bowl, combine the goat meat, curry powder, onion, garlic, thyme, allspice, and scotch bonnet pepper. Let it marinate for at least 1 hour.
- Heat some oil in a large pot over medium heat. Add the marinated goat meat and brown on all sides.
- Pour in enough water to cover the meat, then cover the pot and simmer for 1.5 hours, or until the meat is tender.
- Meanwhile, rinse the rice until the water runs clear. In a separate pot, combine the rice, pigeon peas, coconut milk, and water. Season with salt and pepper, then bring to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Serve the curry goat alongside 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
- Carbohydrates
- 35g
- Protein
- 25g
- Fat
- 20g
Supplies
Large bowl Large pot Separate pot for rice
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Curry Goat with Rice and Peas alongside a refreshing tropical fruit salad for a complete Caribbean meal.
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper. Be cautious, as they are very hot!
Cost
$25