How to make Curry Goat with Dhal, Rice and Mother-in-Law | Trinidad

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and regular milk is less expensive.

Cut goat meat into chunks and marinate with curry powder, garlic, ginger, thyme, scotch bonnet pepper, black pepper, and salt for at least 1 hour.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add marinated goat meat to the pot and sear until browned on all sides, about 5-7 minutes.

Add chopped onions and cook until translucent, about 3-4 minutes.

Stir in coconut milk and enough water to cover the meat; bring to a boil.

Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender.

In a separate pot, rinse the rice under cold water until the water runs clear.

Add rice and double the amount of water to a pot, season with salt, and bring to a boil.

Reduce heat to low, cover, and cook for about 18-20 minutes or until water is absorbed and rice is fluffy.

For the dhal, rinse split peas and add to a pot with water; bring to a boil.

Reduce heat and simmer until peas are soft, about 30-40 minutes, then mash slightly for a creamy texture.

Season dhal with salt, lime juice, and chopped green onions before serving.

Cooking Techniques

Spice Level: