Jamaican goat curry with rice and beans (and apricot/scotch bonnet jam)
By Ian Nixon, Oct 21 2017 07:45PM
Our Jamican curry is nearly all you need to make you feel like you're on a Caribbean beach soaking in the sounds of waves and reggae (the only other thing you might need is a can of ice-cold Lilt). Normally we would have this curry with goat meat but it's just as good with chicken or pork. The little dish in the top left of the picture is something you really should try with this dish. It's simply apricot jam with a splash of scotch bonnet chilli sauce - simple, yet super tasty.
The rice and beans is a classic Caribbean recipe that is pretty much the only choice of rice you should go for with this curry. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.
This recipe should be enough for 4 people, it really depends how hungry you are!
What you need
1 pouch Spicymonkey Jamaican curry
2 tbsp vegetable oil (or a few squirts of spray oil)
1kg goat meat - diced (or a little more if on the bone)
a few coriander leaves (optional)
1 lime - cut into quarters
What to do
Heat the oil in a large pan or wok. Seal the meat quickly on all sides.
Pour in the curry sauce and bring to the boil. Leave to simmer for about 2 hours or until the meat is really tender. Stir often to ensure it doesn't stick to the bottom of the pan.
Garnish with chopped coriander leaves, the lime and maybe some very thinly sliced scotch bonnet pepper if you're feeling brave.
Rice and beans - what you need
2 cups of basmati rice (350-400g)
1 tin coconut milk (400ml)
pinch of salt
1 tin kidney beans - draied and rinsed
What to do
Wash and dain the rice with water. Leave the rice to stand in a pan with thecoconut milk and water and salt for about 10-15 minutes. Add thekidney beans. Turn the heat on and bring to boil then cover and simmer until the liquid has all gone and rice is cooked.