Curry Goat with Rice ‘n’ Peas & Caribbean Dumplings

Prep Time: 4 hours 30 minutes (includes marination time)
Cook Time: 2 hours 30 minutes
Feeds: 4-6 people

Curry Goat Ingredients:

• 1kg goat meat, cut into chunks
• 2 tbsp curry powder
• 1 tsp allspice
• 1 Scotch bonnet pepper, finely chopped
• 4 garlic cloves, minced
• 1 large onion, finely chopped
• Fresh thyme leaves from 4 sprigs
• 1 tsp ground ginger
• 2 tbsp vegetable oil
• 2 bay leaves
• 500ml beef or chicken stock
• 2 large potatoes, cubed
• Salt and black pepper, to taste
• Fresh coriander for garnish (optional)

Rice ‘n’ Peas Ingredients:

• 250g long grain rice
• 400g canned kidney beans (including liquid)
• 400ml coconut milk
• 1 Scotch bonnet pepper (whole, for flavouring)
• Fresh thyme leaves from 2 sprigs
• 1 garlic clove, minced
• 500ml water
• Salt, to taste

Caribbean Dumplings Ingredients:

• 270g plain flour
• 120g cornmeal
• 80g white sugar
• 40g soft butter
• 200ml milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp nutmeg
• Vegetable oil for frying

Stage 1: Marinating the Goat

• 1kg goat meat, cut into chunks
• 2 tbsp curry powder
• 1 tsp allspice
• 1 Scotch bonnet pepper, finely chopped
• 4 garlic cloves, minced
• 1 large onion, finely chopped
• Fresh thyme leaves from 4 sprigs
• 1 tsp ground ginger

Method:

1. In a large bowl, combine all the above ingredients.
2. Mix until the meat is well coated.
3. Cover and marinate in the fridge for at least 4 hours, preferably overnight.

Stage 2: Cooking the Curry Goat

• Marinated goat from Stage 1
• 2 tbsp vegetable oil
• 2 bay leaves
• 500ml beef or chicken stock
• 2 large potatoes, cubed
• Salt and black pepper, to taste

Method:

1. In a Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the marinated goat meat (reserving the marinade) and brown on all sides.
3. Add the reserved marinade, bay leaves, and stock.
4. Bring to a boil, then reduce to a simmer, covering and cooking for 2 hours.
5. Add cubed potatoes and cook for another 30 minutes until tender.

Stage 3: Preparing the Rice ‘n’ Peas

• 250g long grain rice
• 400g canned kidney beans (including liquid)
• 400ml coconut milk
• 1 Scotch bonnet pepper (whole, for flavouring)
• Fresh thyme leaves from 2 sprigs
• 1 garlic clove, minced
• 500ml water
• Salt, to taste

Method:

1. Combine all ingredients in a large pot.
2. Bring to a boil, then reduce to a simmer.
3. Cover and let cook until rice is fluffy and liquid is absorbed, about 20-25 minutes.

Stage 4: Crafting the Caribbean Dumplings

• 270g plain flour
• 120g cornmeal
• 80g white sugar
• 40g soft butter
• 200ml milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp nutmeg
• Vegetable oil for deep frying

Method:

1. Mix all dry ingredients together.
2. Add the butter, combining well.
3. Gradually add milk, kneading to form a soft dough.
4. Divide into 12 pieces and let rest for 15 minutes.
5. Heat vegetable oil to around 180°C.
6. Shape dough into dumplings and fry until golden brown.

Stage 5: Plating Up

• Fresh coriander for garnish (optional)

Method:

1. Spoon generous portions of rice ‘n’ peas onto plates.
2. Lay the tender chunks of curry goat atop the rice.
3. Position 2-3 Caribbean dumplings on the side.
4. Garnish with a sprinkle of fresh coriander, if desired.