Jamaican Curry Goat & Jackfruit Delight with Rice and Peas

Savor the authentic flavors of Jamaica with this Curry Goat dish, perfectly paired with tender jackfruit and a side of classic rice and peas. A delightful harmony of spices and textures awaits you!

Steps

1. In a medium pot, heat a little oil over medium heat. Sauté the onions, garlic, and ginger until fragrant.
2. Add the goat meat to the pot and brown on all sides.
3. Stir in the curry powder, allspice, and Scotch bonnet pepper, cooking for another 2 minutes.
4. Pour in the coconut milk and water, bringing it to a simmer. Cover and cook for about 45 minutes, until the goat is tender.
5. Meanwhile, in another pot, combine the rice, kidney beans, and enough water to cover. Add salt and cook according to rice package instructions.
6. In the last 10 minutes of the goat cooking, add the shredded jackfruit to the pot to heat through and absorb flavors.
7. Serve the curry goat and jackfruit over a bed of rice and peas, garnished with fresh thyme.

• 100g goat meat, cut into pieces
• 1/2 cup jackfruit, shredded
• 1/2 cup long-grain rice
• 1/4 cup canned red kidney beans, rinsed
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 tsp ginger, grated
• 1/2 tsp curry powder
• 1/4 tsp allspice
• 1/2 Scotch bonnet pepper (optional)
• 1 cup coconut milk
• 1 cup water
• Salt and pepper to taste
• Fresh thyme sprigs for garnish