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Curried Goat
Serves 8-10
A popular Jamaican dish eaten at dances and on festive occasions. In country
Jamaica in particular, goats are used for milk as well as meat.
Ingredients
juice of 1 lemon or 1 lime
2 kg goat shoulder meat (NB this recipe does not require a high-quality
cut)
2 heaped teaspoons allspice (=allehånde)
3 tablespoons curry powder
2-3 spring onions, chopped
2-3 onions, chopped
4 tomatoes, chopped
4-5 small red chillies, left whole
2 cloves garlic, finely chopped
2 knobs fresh ginger, finely chopped
1 teaspoon paprika
salt and black pepper
2-3 sprigs thyme (timian)
1-2 bay leaves (laurbærblad)
oil for frying
500 mL hot water
125 mL coconut milk
Method
1. Wash the goat meat, adding the lemon or lime juice to the water.
2. Chop the meat into large chunks, keeping the meat on the bones to
maintain a sweeter flavour.
3. Make a marinade of allspice, curry powder, spring onions, onions,
tomatoes, chillies, garlic, ginger, paprika, salt and pepper.
4. Season the meat with the marinade and add the thyme and bay leaf. Ensure
the meat is thoroughly covered with all the ingredients (Tip ? The secret
of
Jamaican food is that marinating helps to absorb the flavours and cooking
in
the marinade gives extra flavour.)
5. Leave to marinate for 3-4 hours.
6. Remove meat from seasoning, shaking off any excess in the process.
Reserve the marinade mixture because it is added again after frying and
browning.
7. Fry the meat in oil until brown.
8. Add water and reserved marinade to meat and cook over a gentle heat
for
1½ -2 hours.
9. Add coconut milk just before serving.
10. Serve with Rice and Peas ? or just plain rice.





Rice and Peas
Serves 8 -10
Rice and Peas is a favourite dish in Caribbean cuisine, and is eaten with
meat or vegetables. Jamaicans usually use gungo peas ? small dried peas
? or
red kidney beans when gungo peas are out of season.
Ingredients
1 cup gungo peas or dried red kidney beans
2 tablespoons oil
1-2 spring onions, finely chopped
1 clove garlic, finely chopped
2 sprigs thyme or ½ teaspoon dried thyme
1 bay leaf
salt and black pepper
1 L hot water
3 cups long grain rice
1 cup coconut milk or cream
Method
1. Soak kidney beans for 2 hours then drain.
2. Heat oil and sauté onions and garlic.
3. Add beans, thyme, bay leaf, salt, pepper, and half the hot water. (Tip
?
The hot water is important as it stops the beans breaking up.)
4. When the beans are nearly cooked, wash rice and add to beans.
5. Add the remaining 500 mL hot water and the coconut milk.
6. Cover and leave to steam on a very low heat until the rice is cooked,
in
approximately half an hour. Check regularly to ensure that there is enough
steam to cook the rice. Add small amounts of warm water if necessary.
7. Serve with meat or vegetables.