Goat lets face it… It’s a stubborn lamb, but with a little cooking transforms into something to not say ‘Nahhhh’ about!

Here inspired by Jamtown we recreate the epitome of Caribbean flavours in our Curried Goat with Caribbean Rice and Beans

Jamaican Curried Goat with Caribbean Rice

3 Pounds of goat
Oil for cooking
2 Cloves garlic chopped
1 Onion chopped
5 tbsp Jamaican curry powder
2 tbsp Ground allspice
2 tsp Dried thyme
1 tsp White pepper
1 tbsp Tomato puree
3 Potatoes
1 Scotch bonnet chilli

Chop the goat into chunks and season with salt and pepper. Heat the oil in a heavy – based pan until hot. Add the goat meat and brown over a medium heat. Stir often, scraping any bits that catch in the pan. If the pan begins to catch too much add a splash of water. Stir the curry powder and allspice into the goat meat and continue to cook for 2 minutes. Add the onions, garlic, white pepper, thyme tomato puree and scotch bonnet chilli and stir. Add enough water to the pan to cover the ingredients, bring to the boil reducing the heat and simmer for around 2-3 hours until the goat is tender. Topping up with water as necessary.

Jamaican Curried Goat with Caribbean Rice

Meanwhile, as the goat curry is cooking make the Caribbean rice and beans.

Check the curry towards the end of cooking, add the potatoes and continue to simmer until the potatoes are cooked.

2 Cloves of garlic chopped
1/2 Onion
2 Cups of white rice
1 tsp Dried thyme
1 can Coconut milk
1 can Kidney beans
2 Bays leaves
180ml Chicken stock
1 Scotch bonnet chilli left whole
2 tsp Creole spice blend (below)

1 tbsp Onion powder
1 tbsp Garlic powder
1 tbsp Paprika
1 tbsp Oregano
1 tbsp Basil
1 tbsp Thyme
1/2 tbsp Ground black pepper
1/2 tbsp Ground white pepper
1/2 tbsp Cayenne pepper

Jamaican Curried Goat with Caribbean Rice

Wash rice and rinse repeatedly until the water runs clear. Drain. Heat the oil in a pan, add the garlic, onions, thyme and scotch bonnet chilli, sweat for around 1 minute. Add the rice and beans, followed by the coconut milk, bay leaf, 2 tsp of creole spice blend, chicken stock and water, bring to the boil. Reduce the heat and simmer adding water as necessary until the grains are cooked. Once cooked remove from the heat and keep warm.

Inspired by Queen Addi Ghetto

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