Jamaican Curry Goat with Coconut and Lime Rice

Here’s a delicious recipe for Jamaican Curry Goat with Coconut and Lime Rice:

Jamaican Curry Goat:

Ingredients:

• 2 lbs goat meat (bone-in), cut into cubes
• 2 tbsp Jamaican curry powder
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 scallions, chopped
• 1 Scotch bonnet pepper (seeds removed), chopped
• 2 tsp fresh thyme leaves
• 1 tsp allspice
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp ginger, minced
• 1/2 tsp ground turmeric
• 1 tbsp vegetable oil
• 2 potatoes, peeled and diced
• 3 cups water or beef broth
• 1/2 cup coconut milk
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Marinate the Goat: In a bowl, combine goat meat with curry powder, garlic, onion, scallions, Scotch bonnet, thyme, allspice, black pepper, salt, and ginger. Cover and marinate for at least 2 hours, preferably overnight.
2. Cook the Goat: Heat oil in a large pot or Dutch oven over medium heat. Add marinated goat and brown the meat on all sides.
3. Simmer: Add turmeric, water (or broth), and coconut milk. Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender.
4. Add Potatoes: Add diced potatoes and cook for another 20-25 minutes, until the potatoes are soft and the sauce thickens.
5. Finish: Squeeze in lime juice and garnish with fresh cilantro.

Coconut and Lime Rice:

Ingredients:

• 1 1/2 cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• Zest of 1 lime
• Juice of 1 lime
• 1/4 tsp salt
• Fresh cilantro for garnish

Instructions:

1. Cook the Rice: In a saucepan, combine jasmine rice, coconut milk, water, lime zest, lime juice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is cooked.
2. Fluff and Serve: Once cooked, fluff the rice with a fork and garnish with fresh cilantro.

Serve the Jamaican Curry Goat over the Coconut and Lime Rice for a flavorful Caribbean-inspired meal. Enjoy!