Name: Curry goat with rice and peas
Total time: 2 h 30 min
Ingredients: 1kg goat shoulder, or leg, on the bone or boneless and cut into chunks; 1/2 lemon, juiced; 2 tbsp of curry powder; 2 tsp ground cumin; 1 tsp ground coriander; 2 tbsp of vegetable oil; 1l water; 50g of creamed coconut; 4 garlic cloves, crushed; 3 sprigs of fresh thyme; 3 bay leaves; 1 small onion, finely chopped; 2 tsp salt; 2 tbsp of sugar; 1/2 Scotch bonnet chilli, or more if you like heat; 500g of white rice; 150g of red kidney beans, dried, soaked overnight (or 1 tin of kidney beans, drained); 2 bay leaves; 3 sprigs of fresh thyme; 1 1/2 tsp salt; 1 tsp sugar; 25g of creamed coconut; 1 red chilli, sliced; 1 spring onion, finely sliced into matchsticks; 1 lime, cut into wedges; coleslaw, either homemade or ready-made (optional)

Curry goat with rice and peas

by Keshia Sakarah

Ingredients

Fresh Meat

1kg goat shoulder, or leg, on the bone or boneless and cut into chunks

Fruit & Vegetables

1/2 lemon, juiced
4 garlic cloves, crushed
1 small onion, finely chopped
1/2 Scotch bonnet chilli, or more if you like heat
1 red chilli, sliced
1 spring onion, finely sliced into matchsticks
1 lime, cut into wedges
coleslaw, either homemade or ready-made (optional)

Oils & Vinegars

2 tbsp of vegetable oil

Beverages

1l water

Cooking Sauces

50g of creamed coconut
25g of creamed coconut

Salad & Fresh Herbs

3 sprigs of fresh thyme
3 sprigs of fresh thyme

Store Cupboard

2 tsp salt
2 tbsp of sugar
1 1/2 tsp salt
1 tsp sugar

Cereals, Grains & Pasta

500g of white rice
150g of red kidney beans, dried, soaked overnight (or 1 tin of kidney beans, drained)