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Curried Goat on Coconut Rice
Goat Curry is different from other curries but everything about it is so tasty, from the succulent meat to the fluffy cocounut milk infused rice. It works.
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Course:
Main Dish
Cuisine:
Caribean
Keyword:
Curry, Herbs, Spice
Prep Time:
10
minutes
minutes
Cook Time:
3
hours
hours
Total Time:
3
hours
hours
40
minutes
minutes
Servings:
6
people
Calories:
1935
kcal
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Ingredients
Metric
Imperial
The curry
3
large
onions
1 finely chopped, 2 thinly sliced
5
cloves
cloves
peeled and bashed
1/4
bunch
chives
snipped
50
oz
white wine vinegar
1/4
tsp
ground cloves
1
kg
goat thigh
cut into large chunks
3
tbsp
sunflower oil
3
tbsp
mild curry powder
1
cube
lamb stock cube
2
sprigs
rosemary
2
sprigs
oregano
1
bunch
parsley
1
bunch
coriander
roughly chopped
1
pinch
salt
to taste
1
pinch
ground black pepper
to taste
The rice
300
g
long grain rice
rinsed
20
oz
coconut milk
30
oz
sunflower oil
2
cubes
chicken stock
400
g
kidney beans
canned/drained/rinsed
pinch
salt
Instructions
In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves.
Add the goat and marinate for about 20 minutes.
Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat.
Add the sliced onions and fry for 10 minutes.
Stir in the curry powder and cook for a further 1 minute.
Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley.
Add 700ml/1¼ pint water and season with salt and pepper.
Mix everything together and bring to the boil.
Reduce the heat, cover with a lid and simmer for 1 hour.
Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced.
While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water.
Stir well and bring to a boil.
Reduce the heat, cover and simmer for 6 minutes.
Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed.
Stir the coriander through the curry and fluff up the rice before serving.
Enjoy.r
Nutrition
Calories:
1935
kcal
|
Carbohydrates:
54
g
|
Protein:
43
g
|
Fat:
171
g
|
Saturated Fat:
31
g
|
Polyunsaturated Fat:
98
g
|
Monounsaturated Fat:
31
g
|
Cholesterol:
95
mg
|
Sodium:
362
mg
|
Potassium:
916
mg
|
Fiber:
7
g
|
Sugar:
3
g