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.
- Wash and cut the meat into large chunks about 1 inch pieces and drain well.
- Mix the all spice and curry powder together and set aside.
- Heat the oil in a large saucepan and add the onions and scotch bonnet chili to the pan and sauté.
- Stir from time to time, until the onions just start to brown, about 5 minutes.
- Then add the ginger and garlic, mix well and sauté for another 2 minutes.
- Add the meat along with the coconut milk, tomatoes. Stir to combine.
- 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.
- 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.
- 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.
- Drain well and serve with the delicious curry goat.
- 2 tbsp of vegetable oil
- 6 tbsp of good curry powder
- 1 tbsp all spice
- 3 pounds goat (can use lamb or mushrooms 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