CURRY GOAT WITH RICE AND ‘PEAS’.

This incredibly tasty dish originates from the East Indies and South East Asia, and arrived in the West Indies through Indian indentured servants who went to work at the plantations in Jamaica after the abolition of slavery. Influenced by the already multicultural Jamaican cuisine, it eventually became a truly national Jamaican dish.

GOAT CURRY

  • 1 kg goat meat on the bone
  • 1 medium white onion, finely chopped
  • 1 small red pepper, chopped
  • 3 garlic cloves, finely chopped
  • 1⁄2 scotch bonnet pepper deseeded and finely chopped (handle with care)
  • 125g / ½ cup chopped fresh tomatoes
  • 1 tbsp grated fresh ginger
  • 3 Tbsp Jamaican curry powder
  • 1 large sprig of thyme
  • 1-2 tsp salt
  • 4 tbsp cooking oil

Rub the curry powder into the meat in a large bowl and then mix with the onion, garlic, red pepper, scotch bonnet pepper and ginger. Cover the bowl and leave the meat to marinate overnight.

Heat the oil in a large saucepan. Separate the onion, garlic, ginger etc from the marinated meat and set aside. Saute the meat on a high heat for 5 minutes, then add the vegetables from the marinade to the pan and cook them gently for another 5 minutes.

Add the chopped tomato and cook for 5 minutes, then add 1 pint (473ml) of boiling water. Cover the pan and bring to the boil. Boil gently until the meat is tender.

While it’s simmering, remember to stir gently from time to time, adding some water if needed, to avoid burning the curry. Once it is done, leave the curry to stand for an hour or two to give the flavours a chance to develop before serving.

RICE AND ‘PEAS’

  • 300g / 1 ½ cups long grain rice
  • 1 tsp ground nutmeg
  • 125ml / ½ cup coconut milk
  • 625ml / 2 ½ cups water
  • 1 tin / 1 cup of cooked kidney beans
  • 2 tbsp cooking oil

Lightly heat the oil then add the nutmeg and the rice carefully, as the nutmeg burns easily. Stir until the rice is coated with oil. Add the water and coconut milk and bring to the boil.

Boil gently until the liquid is just below the level of the rice, cover, turn off the heat and leave it to steam. Keep checking the rice during the whole cooking process and add small amounts of extra water if you notice it is getting too dry.

Garnish with fried plantain, sliced spring onions and fresh coriander and serve with the goat curry.

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