Jamaican Curry Goat with Rice and Peas
Jamaican Curry Goat with Rice and Peas
Ingredients
For the Wet Marinade
- 1 bunch scallions, chopped
- 2 inches fresh ginger, peeled and chopped
- 1/2 red onion, roughly chopped
- 1/2 white onion, roughly chopped
- 6 garlic cloves, peeled
- 4 fresh thyme sprigs
- 1 Scotch Bonnet pepper, whole (handle with care)
- 1/2 cup water
- 1/4 cup curry powder, Jamaican Valley or Betapak brand recommended
For the Curry Goat
- 2 pounds goat meat, cubed, bone-in pieces preferred
- 1 tablespoon complete seasoning
- 1 tablespoon all-purpose seasoning
- 1 teaspoon rock salt
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder, for burning
- 2 cups water, plus more as needed
- 6 fresh pimento berries
- 4 fresh thyme sprigs
- 1 can full-fat coconut milk, 13.5 ounces
- 1 cup potatoes, peeled and cubed (optional)
- 1/2 cup carrots, peeled and sliced (optional)
For the Rice and Peas
- 2 cups long grain rice, rinsed
- 1 can canned kidney beans, 15 ounces, drained and rinsed
- 1 can coconut milk, 13.5 ounces
- 1 1/2 cups water
- 1 Scotch Bonnet pepper, whole, pierced (do not break open)
- 2 fresh thyme sprigs
- 2 garlic cloves, minced
- 1 scallion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Prepare the Wet Marinade: In a blender, combine the chopped scallions, peeled and chopped ginger, roughly chopped red and white onions, peeled garlic cloves, 4 sprigs of fresh thyme, the whole Scotch Bonnet pepper, 1/2 cup water, and 1/4 cup curry powder. Blend until very smooth, forming a thick paste. Set aside.
⏱️ 10 min
- 2
Marinate the Goat Meat: Place the cubed goat meat in a large mixing bowl. Pour the blended wet marinade over the goat. Add the complete seasoning, all-purpose seasoning, and rock salt. Using a gloved hand, thoroughly mix the meat and seasonings until all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best flavor.
⏱️ 10 min
- 3
Begin Cooking the Curry Goat: Heat vegetable oil in a large, heavy-bottomed pot (such as a Dutch oven or 'Dutchie') over medium-high heat. Once hot, add 2 tablespoons of curry powder and 'burn off' for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Be careful not to burn it completely.
⏱️ 5 min
- 4
Brown the Goat: Add the marinated goat meat to the pot. Brown the meat for 2-3 minutes, stirring frequently, to seal in the flavors.
⏱️ 3 min
- 5
Simmer the Goat: Pour 2 cups of water into the bowl that held the marinated goat, swirl to collect any remaining marinade, and add this flavorful water to the pot. Add the fresh pimento berries and the remaining 4 sprigs of fresh thyme. Bring to a boil, then reduce heat to low. Cover the pot (first with foil, then with a heavy lid) and simmer for 2 to 3 hours, or until the goat meat is very tender. Check periodically and add more water if needed to keep the meat submerged.
⏱️ 180 min
- 6
Add Coconut Milk and Optional Vegetables: Once the goat is tender, stir in the can of full-fat coconut milk. If using, add the cubed potatoes and sliced carrots. Continue to simmer, uncovered, for another 20-30 minutes, or until the sauce has thickened slightly and the optional vegetables are cooked through.
⏱️ 30 min
- 7
Prepare the Rice and Peas: While the goat is simmering, combine the rinsed long grain rice, drained and rinsed kidney beans, can of coconut milk, 1 1/2 cups water, whole pierced Scotch Bonnet pepper, 2 sprigs fresh thyme, minced garlic, chopped scallion, salt, and black pepper in a medium saucepan. Bring to a boil over medium-high heat.
⏱️ 10 min
- 8
Cook the Rice and Peas: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. Carefully remove the whole Scotch Bonnet pepper before serving.
⏱️ 25 min
- 9
Serve: Ladle the rich Jamaican Curry Goat over a generous portion of Rice and Peas. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Curry Goat with Rice and Peas
For the Wet Marinade
- 1 bunch scallions, chopped
- 2 inches fresh ginger, peeled and chopped
- 1/2 red onion, roughly chopped
- 1/2 white onion, roughly chopped
- 6 garlic cloves, peeled
- 4 fresh thyme sprigs
- 1 Scotch Bonnet pepper, whole (handle with care)
- 1/2 cup water
- 1/4 cup curry powder, Jamaican Valley or Betapak brand recommended
For the Curry Goat
- 2 pounds goat meat, cubed, bone-in pieces preferred
- 1 tablespoon complete seasoning
- 1 tablespoon all-purpose seasoning
- 1 teaspoon rock salt
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder, for burning
- 2 cups water, plus more as needed
- 6 fresh pimento berries
- 4 fresh thyme sprigs
- 1 can full-fat coconut milk, 13.5 ounces
- 1 cup potatoes, peeled and cubed (optional)
- 1/2 cup carrots, peeled and sliced (optional)
For the Rice and Peas
- 2 cups long grain rice, rinsed
- 1 can canned kidney beans, 15 ounces, drained and rinsed
- 1 can coconut milk, 13.5 ounces
- 1 1/2 cups water
- 1 Scotch Bonnet pepper, whole, pierced (do not break open)
- 2 fresh thyme sprigs
- 2 garlic cloves, minced
- 1 scallion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Prepare the Wet Marinade: In a blender, combine the chopped scallions, peeled and chopped ginger, roughly chopped red and white onions, peeled garlic cloves, 4 sprigs of fresh thyme, the whole Scotch Bonnet pepper, 1/2 cup water, and 1/4 cup curry powder. Blend until very smooth, forming a thick paste. Set aside.
⏱️ 10 min - 2
Marinate the Goat Meat: Place the cubed goat meat in a large mixing bowl. Pour the blended wet marinade over the goat. Add the complete seasoning, all-purpose seasoning, and rock salt. Using a gloved hand, thoroughly mix the meat and seasonings until all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best flavor.
⏱️ 10 min - 3
Begin Cooking the Curry Goat: Heat vegetable oil in a large, heavy-bottomed pot (such as a Dutch oven or 'Dutchie') over medium-high heat. Once hot, add 2 tablespoons of curry powder and 'burn off' for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Be careful not to burn it completely.
⏱️ 5 min - 4
Brown the Goat: Add the marinated goat meat to the pot. Brown the meat for 2-3 minutes, stirring frequently, to seal in the flavors.
⏱️ 3 min - 5
Simmer the Goat: Pour 2 cups of water into the bowl that held the marinated goat, swirl to collect any remaining marinade, and add this flavorful water to the pot. Add the fresh pimento berries and the remaining 4 sprigs of fresh thyme. Bring to a boil, then reduce heat to low. Cover the pot (first with foil, then with a heavy lid) and simmer for 2 to 3 hours, or until the goat meat is very tender. Check periodically and add more water if needed to keep the meat submerged.
⏱️ 180 min - 6
Add Coconut Milk and Optional Vegetables: Once the goat is tender, stir in the can of full-fat coconut milk. If using, add the cubed potatoes and sliced carrots. Continue to simmer, uncovered, for another 20-30 minutes, or until the sauce has thickened slightly and the optional vegetables are cooked through.
⏱️ 30 min - 7
Prepare the Rice and Peas: While the goat is simmering, combine the rinsed long grain rice, drained and rinsed kidney beans, can of coconut milk, 1 1/2 cups water, whole pierced Scotch Bonnet pepper, 2 sprigs fresh thyme, minced garlic, chopped scallion, salt, and black pepper in a medium saucepan. Bring to a boil over medium-high heat.
⏱️ 10 min - 8
Cook the Rice and Peas: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. Carefully remove the whole Scotch Bonnet pepper before serving.
⏱️ 25 min - 9
Serve: Ladle the rich Jamaican Curry Goat over a generous portion of Rice and Peas. Enjoy!
⏱️ 2 min