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Curry Goat with Coconut Rice and Beans

Introduction & method

Curry goat is almost an iconic dish in the countries of the Caribbean, and rightly so, it's seriously tasty. Don't leave out the scotch bonnet pepper - it gives a great flavour and doesn't necessarily have to make the curry crazy hot.

 Curry Goat with Coconut Rice and Beans Recipe

Prep


Peel and chop the onion. Peel and crush the garlic cloves, chop finely. Trim any fat and sliverskin from the meat and cut into bite-sized chunks. If your meat is on the bone, say like chops, leave it like that.

Cook


Heat up some oil on fairly high heat and throw in some of the meat. Keep stirring it to get it browned on all sides. Depending on the size of your pan, you may need to do this in 2 or 3 batches. When they are done, remove from the frying pan and put the meat pieces in a large pot. Cook the onions in the frying pan for about 5 minutes, until a bit browned. Add the onions and the garlic to the pot and place it on a cooking ring. Add the water, the tomatoes and the seasoning and spices. The potatoes and carrot don't go in until almost the end of cooking. Add the scotch bonnet whole. Bring to the boil, cover and simmer for 2 hours. Check for heat every now and again - if the curry is becoming too hot for your taste, remove the scotch bonnet.

Finish the Curry


When the meat is tender and falling off the bone, peel the potato and carrot and cut them into bite-sized chunks. Add them to the curry and let them cook for about 20 minutes. Keep an eye on the liquid level now - you don't want too much gravy, but you don't want it too dry either, so add water or increase the heat to reduce the liquid.

Make the Coconut Rice and Beans


I use red kidney beans in this recipe, but you can also use pretty much any kind of bean, or black-eyed peas or pigeon peas. Finely chop the onion or scallions and sauté in the oil for a couple of minutes. Add the rice and stir well to get it coated. Add the coconut milk and water, and drain the beans and add those. Stir well, cover with a lid, and simmer for 15-20 minutes until all the liquid has been absorbed.

To Serve


Place a dollop of rice and a dollop of curry on a plate and sprinkle with finely chopped fresh coriander.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Curry Goat with Coconut Rice and Beans on YouTube.

 
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Curry Goat with Coconut Rice and Beans

Ingredients & Info


FOR THE CURRY
 1 kilo goat meat
 1 carrot
 1 large potato
 1 medium onion
 400 grams canned tomatoes
 4 cloves garlic
 1 tsp allspice
 2 tbsp curry powder
 1 tsp thyme
 1 litre water
 1 scotch bonnet pepper
 salt and pepper to taste
FOR THE RICE
 150 grams basmati or long grain rice
 400 grams can red kidney beans
 400 grams coconut milk
 200 ml water
 half a small onion

PLUS

Vegetable oil for frying, fresh coriander (cilantro) for garnish


UNITS:
Metric
US Customary/Imperial

Serves 6 
Prep time: 15 minutes.
Cooking time: 2 hours 30 minutes.
Total time: 2 hours 45 minutes.