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Curry Goat with Rice ‘n’ Peas & Caribbean Dumplings

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.

Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 5 hrs Cook Time: 3 hrs Rest Time: 10 mins Total Time: 8 hrs 10 mins
Cooking Temp 180  C
Servings 5
Estimated Cost £  25
Calories Approximately 620 per serving
Best Season Suitable throughout the year
Ingredients
    For the Curry Goat:
  • 1 Kg Goat meat (Cut into chunks)
  • 2 Tbsp Curry powder
  • 1 Tsp Allspice
  • 1 Scotch bonnet pepper (Finely chopped)
  • 4 Cloves Garlic (Minced)
  • 1 Large Onion (Finely chopped)
  • 4 Sprigs Fresh thyme leaves
  • 1 Tsp Ground ginger
  • 2 Tbsp Vegetable oil
  • 2 Bay leaves
  • 500 Ml Beef or chicken stock
  • 2 Large Potatoes (Cubed)
  • Salt & Black pepper (To taste)
  • Fresh coriander (Optional, for garnish)
    • For the Rice ‘n’ Peas:
  • 250 Grams Long grain rice
  • 400 Grams Kidney beans (Canned, including liquid)
  • 400 Ml Coconut milk
  • 1 Scotch bonnet pepper (Whole, for flavouring)
  • 2 Sprigs Fresh thyme leaves
  • 1 Clove Garlic (Minced)
  • 500 Ml Water
  • Salt (To taste)
    • For the Caribbean Dumplings:
  • 270 Grams Plain flour
  • 120 Grams Cornmeal
  • 80 Grams White sugar
  • 40 Grams Soft butter
  • 200 Ml Milk
  • 2 Tsp Baking powder
  • 1/2 Tsp Salt
  • 1 Tsp Nutmeg
  • Vegetable oil (For deep frying)
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
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​​.

Read it online: https://www.smokeandsear.world/BBQ-recipes/curry-goat-with-rice-n-peas-caribbean-dumplings/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.