Are you ready to embark on a culinary journey? Let's explore the vibrant and flavorful world of West Indian cooking! This isn't just about food; it's about sunshine, spice, and the rich heritage of the Caribbean islands. This recipe delivers delicious, easy-to-make, healthy meals perfect for a quick weeknight dinner or a special occasion. Get ready to tantalize your taste buds with authentic flavors.
Curried Goat with Coconut Rice
This classic West Indian dish is a symphony of spices and textures. Tender goat meat, simmered in a fragrant curry sauce and served alongside fluffy coconut rice, is a true taste of the islands. This recipe is perfect for those looking for healthy meals and delicious dishes. Whether you're a seasoned cook or just starting your homemade cooking journey, you can master this recipe. It's among the best recipes you'll find!
Ingredients:
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For the Curried Goat:
- 1.5 lbs bone-in goat meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 Scotch bonnet pepper, finely chopped (remove seeds for less heat)
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup water
- 1/2 cup coconut milk
- Salt and pepper to taste
- 2 tbsp vegetable oil
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For the Coconut Rice:
- 1 cup long-grain rice
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp salt
Instructions:
Get started with the Curried Goat:
- Season the goat meat generously with salt and pepper.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the goat meat on all sides. Remove from the pot and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic, ginger, and Scotch bonnet pepper; cook for another minute until fragrant.
- Stir in the curry powder, cumin, coriander, turmeric, cinnamon, and nutmeg. Cook for 1 minute more, stirring constantly, to toast the spices.
- Return the goat meat to the pot. Add the diced tomatoes (undrained), water, and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the goat is very tender. Stir occasionally.
Now for the Coconut Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through. Fluff with a fork before serving.
Tips for Success:
- For even more tender goat, marinate it overnight in the spices before cooking.
- Adjust the amount of Scotch bonnet pepper to control the spice level.
- If the curry sauce becomes too thick, add a little more water.
- For a richer flavor, use full-fat coconut milk.
Variations:
- Add other vegetables like potatoes, carrots, or peas to the curry.
- Substitute chicken or beef for the goat meat.
- Serve the curried goat with roti, rice and peas, or fried plantains.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
This West Indian Curried Goat with Coconut Rice recipe is a perfect example of flavorful and easy recipes that make healthy meals achievable. Enjoy the taste of the islands in your own kitchen! This recipe is a wonderful addition to your collection of quick dinner ideas. Happy cooking!