Easy Cook Rice with Curry Goat

A hearty and tasty meal for the family that is great as a weekend dish or for special occasions. This stew tastes better the day after making so a perfect standby as left over’s.

Serves: 4

goat-curry

Preparation

  1. Wash and cut the meat into large chunks about 1 inch pieces and drain well.
  2. Mix the all spice and curry powder together and set aside.
  3. Heat the oil in a large saucepan and add the onions and scotch bonnet chili to the pan and sauté.
  4. Stir from time to time, until the onions just start to brown, about 5 minutes.
  5. Then add the ginger and garlic, mix well and sauté for another 2 minutes.
  6. Add the meat along with the coconut milk, tomatoes. Stir to combine.
  7. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.
  8. Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt.
  9. For the rice bring a large pan of water to the boil and stir in the rice. Return to boil, cover and simmer for 15-20 mins.
  10. Drain well and serve with the delicious curry goat.

Ingredients

  • 2 tbsp of vegetable oil
  • 6 tbsp of good curry powder
  • 1 tbsp all spice
  • 3 pounds goat (can use lamb or beef if you can’t find goat)
  • 2 onions, chopped
  • 1 Scotch bonnet pepper chopped
  • A 2-inch piece of ginger, peeled and minced
  • 1 head of garlic, peeled and chopped
  • 1 can of coconut milk
  • 1 can of chopped tomatoes
  • 1 tbsp fresh thyme
  • 1 Litre of water
  • 5 potatoes chopped into 1-inch chunks
  • 240g Tilda Easy Cook Long Grain Rice
  • Salt to taste

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