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.

Curry 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 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

  1. 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.
  2. Heat some oil in a large pot over medium heat. Add the marinated goat meat and brown on all sides.
  3. Pour in enough water to cover the meat, then cover the pot and simmer for 1.5 hours, or until the meat is tender.
  4. 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.
  5. 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.
  6. 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