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!

medium 60 min 650 cal
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.

Ingredients

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

You May Also Like
Classic Cream-Filled Donut
Hyderabadi Chicken Biryani for One
Protein-Packed Vegan Pancakes
BBQ Chicken Sushi Roll
Quandong and Davidson Plum Gyoza with Kangaroo Filling
Mountain Pepperleaf Bulgogi Beef Bites with Saltbush Aioli
Kangaroo Sushi with Finger Lime Caviar and Kakadu Plum Soy Sauce
Savory Spinach and Feta Omelette
Single-Serve Spinach Quiche
Single-Serve Spinach Quiche
Boletus Pulpo Risotto
Herb-Crusted Lamb Chops
Tomato Rice with Paneer Butter
Creamy Tagliatelle with Steak and Leeks
Mini German Chocolate Cake