Caribbean goat with rice and peas recipe

  • Serves 6
  • 30 mins to prepare and 1 hr 30 mins to cook
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Customer recipe by Shanine Tannis
Added 85 months ago

First you must season the meat with the garlic, salt or all-purpose seasoning, vinegar along with the hot pepper.
Allow for meat to marinate for at least 1 hour. Heat oil, curry powder and meat and brown
Next add the remaining ingredients. Cover and simmer over low heat till the meat is tender. Adjust seasoning. Serve on top of rice.
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 250g (9oz) - easy cook rice
  • 400g can - Green pigeon peas or Black eyes peas
  • 400g can - coconut milk
  • 2kg/ 4.4lb - goat meat, cut into chunks, with bone in (by butcher) (or lamb)
  • 2 cloves - garlic, crushed
  • 2tbsp - all-purpose seasoning
  • 3tbsp - vinegar
  • 1 - scotch bonnet pepper, deseeded and chopped (or chilli)
  • 2tbsp - cooking oil
  • 1tbsp - curry powder
  • 2 - onions, chopped
  • 1tsp - grated ginger

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