Jamaican Curry Goat with Rice n Peas

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than goat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while regular milk is more accessible.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and tailored to taste.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are often cheaper and just as nutritious.

Wash the goat meat with lemon juice.

Season the goat meat with salt, white ground pepper, and Jamaican curry, massaging it in.

Add finely chopped ginger, garlic, Scotch bonnet pepper, chopped onions, and sweet pepper to the goat meat.

Cover and refrigerate the marinated goat meat for 30 minutes to 1 hour.

Heat oil in a saucepan over medium-low heat.

Remove seasoning from the goat meat and brown the meat in the hot oil.

Once browned, add 1 cup of water and let it cook for 55 minutes to 1 hour, checking and adding water as needed.

After 1 hour, add remaining onions, sweet peppers, skellion, fresh thyme, and another Scotch bonnet pepper to the pot.

Add 1 cup of water and more curry powder to taste, adjusting salt as needed.

Cover and cook for an additional 10 minutes.

Add diced potato cubes to the curry and cook for another 15-20 minutes, checking for doneness.

For the rice, wash white rice and add butter and salt to taste.

Add 1 can of red kidney beans (or pre-soaked beans) to the rice.

Add 1/2 can of coconut milk, fresh thyme, and 3-4 tbsp of sugar to the rice.

Drop in a washed Scotch bonnet pepper and cover to cook until boiling, then reduce heat to simmer.

Serve the curry goat with rice and peas.

Cooking Techniques

Equipment Needed

Spice Level: