Rice & beans curried goat

Rice & beans curried goat

From
Posh Kebabs
Serves
4
Cooking time
30 mins

Goat meat is eaten throughout the Caribbean and has an amazing, rich flavour that stands up to the spices used in this recipe. You will find goat at your local Caribbean market or ask your butcher to source it for you.

Ingredients

Quantity Ingredient
1 bunch spring onions, roughly chopped
5cm piece ginger, peeled and roughly chopped
6 thyme sprigs, leaves picked
2 scotch bonnet chillies, deseeded if you like less heat
2 tablespoons caribbean curry powder
or 2 tablespoons mild curry powder
1 teaspoon ground allspice
1 lime, juiced, plus 2 limes, cut into wedges, to serve
2 teaspoons soft light brown sugar
600g goat leg meat, cut into 2.5cm cubes
salt
freshly ground black pepper

For the rice and beans

Quantity Ingredient
1 tablespoon coconut oil
200g basmati rice
400ml reduced-fat coconut milk
400g kidney beans, drained and rinsed
large handful chopped coriander, to serve

Method

  1. Place half the spring onions, the ginger, the thyme, chillies, spices, and lime juice into the bowl of a food processor and blend until smooth. Scrape into a bowl, add the sugar and plenty of seasoning, tip in the goat meat, and toss to coat in the marinade. Thread the meat onto 4 large or 8 small skewers, brush over any excess marinade, cover and chill for at least 30 minutes.
  2. To make the rice and beans, heat the oil in a large pan, add the remaining spring onions, and fry for 2 minutes until just starting to soften. Rinse the rice in plenty of cold water until the water runs clear, then tip it into the pan with the spring onions. Add the coconut milk, then wash out the can with 300ml cold water and add to the pan. Bring the rice to the boil, then reduce the heat, cover with a tight-fitting lid, and cook for 10 minutes.
  3. Gently fold the beans into the rice, cover with the lid, and cook for a further 5 minutes.
  4. Meanwhile, heat a griddle pan to high and cook the skewers for 8 minutes, turning frequently until cooked through. Add the lime wedges to the pan and griddle for a few minutes until charred in places. Serve the skewers with the rice and beans, lime wedges to squeeze, and coriander scattered over.
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