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| Photo: Caribbean goat with rice and peas recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Caribbean goat with rice and peas recipe. Enjoy our collection of rice recipes and learn how to make Caribbean goat with rice and peas.
Recipe facts:
3Takes: 0 mins to prepare and 1 hr 30 mins to cook
Serves: 6
Ingredients:
250g (9oz) - easy cook rice
400g can - Green pigeon peas or Black eyes peas
400g can - coconut milk
2kg/ 4.4lb - goat meat, cut into chunks, with bone in (by butcher) (or lamb)
2 cloves - garlic, crushed
2tbsp - all-purpose seasoning
3tbsp - vinegar
1 - scotch bonnet pepper, deseeded and chopped (or chilli)
2tbsp - cooking oil
1tbsp - curry powder
2 - onions, chopped
1tsp - grated ginger
First you must season the meat with the garlic, salt or all-purpose seasoning, vinegar along with the hot pepper.
Allow for meat to marinate for at least 1 hour. Heat oil, curry powder and meat and brown
Next add the remaining ingredients. Cover and simmer over low heat till the meat is tender. Adjust seasoning. Serve on top of rice.
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
TESCO realfood
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