If you’re craving bold, authentic Caribbean vibes, this dish is for you. Curry goat is a staple of the islands, slow-cooked to tender perfection and bursting with spices. This recipe combines traditional Rice ‘n’ Peas and fried dumplings to deliver a soul-satisfying meal. Whether cooked on an OzPig or your go-to outdoor cooker, this dish brings the islands straight to your backyard.
Curry Goat with Rice ‘n’ Peas & Caribbean Dumplings
Ingredients
For the Curry Goat:
For the Rice ‘n’ Peas:
For the Caribbean Dumplings:
Instructions
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Stage 1: Marinating the Goat
- In a large bowl, combine goat meat, curry powder, allspice, Scotch bonnet, garlic, onion, thyme, and ginger.
- Mix well to coat the meat thoroughly.
- Cover and marinate in the fridge for at least 4 hours, preferably overnight.
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Stage 2: Cooking the Curry Goat
- Heat vegetable oil in a Dutch oven over medium-high heat.
- Brown the marinated goat meat on all sides (reserve the marinade).
- Add the reserved marinade, bay leaves, and stock.
- Bring to a boil, reduce to a simmer, and cover. Cook for 2 hours.
- Add potatoes and cook for another 30 minutes, until tender.
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Stage 3: Preparing the Rice ‘n’ Peas
- In a large pot, combine rice, kidney beans, coconut milk, Scotch bonnet, thyme, garlic, water, and salt.
- Bring to a boil, reduce heat, and simmer covered until rice is fluffy and liquid is absorbed (20–25 minutes).
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Stage 4: Crafting the Caribbean Dumplings
- Combine all dry ingredients in a bowl. Add butter and mix well.
- Gradually add milk, kneading into a soft dough.
- Divide into 12 pieces, rest for 15 minutes.
- Heat oil to 180°C. Shape dough into dumplings and fry until golden brown.
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Stage 5: Plating Up
- Serve curry goat atop a generous portion of rice ‘n’ peas.
- Add 2–3 dumplings per plate.
- Garnish with coriander if desired.
Equipment
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Note
Spice Control: Remove seeds from Scotch bonnet for less heat.
Alternative Cooking: Can be slow-cooked in a crockpot on low for 6–8 hours.
OzPig Tips: Maintain a steady medium-low fire for even cooking.
