Curried Goat Steamed Rice

Instructions

Method for Goat 

-      Season goat meat with 1 tablespoon of yellow curry, 1 teaspoon of cinnamon, pepper to taste and 1 tablespoon of grapeseed oil

-      Heat 1 tablespoon of grapeseed oil with 1 tablespoon of curry powder and 1 teaspoon of cinnamon over medium heat in a cast iron pot for braising

-      Brown the goat meat in the pot, then remove to separate dish

-      In a the same pot, add green bell peppers, scotch bonnet peppers, onion, ginger and 2 tablespoons of grapeseed oil, and stir

-      Add in bay leaves, and cook together

-      Stir in flour until combined

-      Stir in minced garlic and two whole garlic cloves

-      Stir in goat milk, 1 teaspoon of curry powder and a ½ teaspoon of cinnamon

-      Add chicken stock to mixture

-      Add browned goat meat back into the pot, and bring to a boil

-      Add thyme bundle to pot

-      Reduce heat to simmer, and cook for 3 to 4 hours

 

Method for Steamed Rice 

-        Add chicken stock and bay leaf to a medium pot, and bring to a boil

-        Add rice and reduce to simmer

-        Stir occasionally until liquid is absorbed, about 20 minutes

-        Fold in peas

Ingredients
  • 2 lbs. goat meat with bone
  • 4 cups low sodium chicken stock
  • 1 ½ cups farm-fresh goat milk
  • ¼ cup herbed goat cheese
  • ¼ cup grapeseed oil
  • 1 green bell pepper, chopped
  • ½ yellow onion, chopped
  • ½ cup minced fresh ginger
  • 2 scotch bonnet peppers, seeded and chopped
  • 2 tablespoons plus 1 teaspoon yellow curry powder
  • 2 tablespoons of flour
  • 1 tablespoon dried thyme sprigs, bundled with green onion
  • 1 ½ tablespoons fresh garlic, minced, plus two whole garlic cloves
  • 2 ½ teaspoons cinnamon
  • 3 bay leaves
  • Pepper to taste
  • 2 cups low sodium chicken stock
  • 1 cup fresh peas, shelled
  • 1 cup brown basmati rice

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