I would like to cook traditional Jamacian Curry Goat and Rice + Pea, Can anyone give me some tips please.....?

Question

I would like to cook traditional Jamacian Curry Goat and Rice + Pea, Can anyone give me some tips please.....?

Answer 1

Well I have a bit of insight with both dishes, I worked as a sous chef at a resort in Jamaica in the 1980's, now the goat curry is a pretty basic dish, I was shown to blanch the meat before browning , just let it sit in some lightly boiling water with a bit of salt, drain it, then add it to a pot and brown it with a bit of veg oil, then get the veg ready, I like lots of onions, medium chopped, garlic 3 cloves sliced, a good k**b of ginger slice into thin pieces add this the browning meat, I then get my spices ready, I use a West Indian curry powder which has more allspice, some mustard, chilis and a bit of extra tumeric. If you have another just use it, add it to the browns meat and veg stir it around then cover it with stock or water ( I used a bit of beef and chix stock), bring it to the boil, now for starch for me just potatos are fine, some purists will add some lima beans the white ones from Jamaica.

Cook it either on the stove for 1 - 1 1/2 hours, in the oven at 350 d f for the same time even in a crockpot for 4-6 hours. As for the peas and rice again there is exception, for me I prefer red kidney beans, but cooked tinned congo or pigeon peas is another option, I start with some onions in oil again, a bit of garlic, some scalloins/green onions, a bit of thyme (Jamaican is best), add you rice stir it around, now I like a bit of coconut milk and stock, some will add one or the other alone, bring it to the boil, the simmer until cooked and almost dry for 20-25 minutes, this depends on the type of rice, I use par-boiled, then as it finishes, I add the small tin of beans drained and rinsed, stir them in off the ehat and let them sit for 10 minutes, now it is time to serve the curry, I am one of these people who eats things separately, so serve it in 2 dishes. I save the green tops from the green onions to garnish the rice and curry, or just some parsley.

Answer 2

JAMAICAN CURRIED GOAT (OR LAMB)  

2 tbsp. cooking oil

1 lb. boneless goat mutton or lamb, cut in 1-inch cubes

2 lg. onions, peeled and finely sliced

2 tsp. ground allspice

2 c. stock, consomme or bouillon

1 tbsp. wine vinegar

1 tsp. curry powder

Salt to taste

Pinch of cayenne pepper

1/4 bay leaf

2 dashes Tabasco sauce

Boiled rice

peas

Brown meat quickly in oil. Remove, then cook onion in oil until soft but not brown. Stir in curry powder, allspice. Cook stirring, for a few moments, then stir in stock, vinegar, salt and cayenne. Return meat to pan and simmer slowly for 2 hours. Add bay leaf about 30 minutes before the end.

Just before serving, stir in Tabasco sauce and serve surrounded by rice & peas

JM

Answer 3

Curry Goat

INGREDIENTS :

3 lb. goat

3-4 tablespoon curry

2 onion,

4 stalks thyme

2 stalks garlic

2 Whole Scotch Bonnet pepper

black pepper and salt

2 Small carrots cut in slices (Optional)

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METHOD:

Wash & season with curry, thyme, garlic, black peppers & salt, onions

For best results let seared meat sit overnight in refrigerator

Pour a little oil in pot and heat

Please meat in pot and let brown a little

Add 1 cup water and seasoning

Add Carrots (Optional)

Cook until tender

Add whole scotch bonnet pepper for flavor and simmer for minutes

Make gravy by adding a teaspoon corn starch

Serve with white rice

Stew Peas

INGREDIENTS :

2 cups red peas

½ lb salt beef

1 lb stew beef (you also can use pigstail if you like)

1 scotch bonnet pepper

2 stalk escallion

3 sprig thyme

2 cups coconut milk(or 1/4 box)

6 pimento seed

3 cloves garlic

salt and pepper to taste

*spinners

METHOD:

Boil and drain salt beef twice, in a medium size pan.

Place peas, meat and garlic together in the pan, boil until peas are tender, about 1 ½ hour.

Add coconut cream, spinners, and seasoning, cook for about an hour.

Season to taste.

Thicken the mix with 3 tablespoons of flour combined with 1/4 cup water. Strain the mixture into the stew.

Boil until it thickens. Serve with rice.

*SPINNERS

INGREDIENTS :

1 cup flour

½ teaspoon salt

Enough water to bind

METHOD:

1. Place flour and salt in a medium bowl.

Work mixture with hands while adding enough water to bind, making a stiff dough.

Roll into 1 inch long pieces, drop into boiling stew peas or soup.

Boil until they float or add them during the last 20mins of the cooking process.

Enjoy!!!!

Answer 4

They use young goats, in other words, kids. You'll need a half pound meat per person, cut into serving pieces.

Brown the meat in hot vegetable oil on all sides then remove the meat to a dutch oven and saute 2 thinly sliced onions in the same oil until transparent. Add 1 tablespoon curry powder per pound of meat and hot chile fresh or in powder to the oil and saute with onions while stirring.

After a few minutes transfer everything to the dutch oven, add one bay leaf, 1 cup coconut milk and enough beek or chicken  stock  to cover the meat. Season with salt and pepper, cover and simmer gently for aprox. 2 hours. Just before serving add juice of 1/2 lime and cook for 3 more minutes.

Rice and peas is a Trinidadian meat dish. The peas are pigeon peas. For 6 servings:

You'll need to soak overnight, (in water to cover) 1/2 lb smoked ham hocks then cut them off the bones into small pieces.  You mix them with beef chuck or shin cut into 1in cubes and season with salt and pepper. Brown in hot oil on all sides. Add 1 cup water, cover and simmer 90 minutes aprox or until meats are tender, adding a little water if necessary. Drain and keep liquid. Add 1 medium tomato, chopped, 1/2 cup chopped bell pepper, 1 hot chile pepper fresh or dried,, sliced onions, 2 cups fresh or canned pigeon peas, 2 cups long grain rice, washed.

Add to your reserved cooking liquid enough water or broth to make 4 cups, bring to a boil,, cover and cook over very low heat for about 20 minutes or until rice is tender and all liquid is absorbed.

If you cannot find fresh pigeon peas, you'll find dried ones in bodegas called "gandules". The dried ones need to be soaked overnight. 1 cup dried becomes 2 cups soaked overnight. If using dried and soaked peas, you'll have to cook them with the meats.

Serve with mango relish on the side.