A Caribbean staple, curried goat is a traditional dish, served with potatoes and rice. It can be substituted with lamb, or swapped for mushrooms for a vegetarian offering.
- 240g Tilda Easy Cook Long Grain Rice
- 2 tbsp vegetable oil
- 6 tbsp curry powder
- 1 tbsp all spice
- 3 pounds of goat (or lamb/mushrooms)
- 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
- Salt to taste
- 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, around 5 minutes.
- Add the ginger and garlic, mix well and sauté for a further 2 minutes.
- Add the meat along with the coconut milk and tomatoes. Stir to combine.
- Add the thyme. Bring to a simmer and let it cook until the meat is tender and falling-apart, which will take at around 2 hours. You may need to leave this longer if you have a mature goat.
- Separately, bring a large pan of water to the boil and add the rice. Stir once, cover and simmer for 15-20 minutes.
- 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 cooked.
- Season to taste.
- Drain the rice and serve with the goat curry.