Method
Ingredients
Ingredients
- 240g Tilda Easy Cook Long Grain Rice
- 2 tbsp vegetable oil
- 6 tbsp curry powder
- 1 tbsp all spice
- 3 pounds of goat (or lamb/mushrooms)
- 2 onions, chopped
- 1 Scotch bonnet pepper chopped
- A 2-inch piece of ginger, peeled and minced
- 1 head of garlic, peeled and chopped
- 1 can of coconut milk
- 1 can of chopped tomatoes
- 1 tbsp fresh thyme
- 1 litre of water
- 5 potatoes, chopped into 1-inch chunks
Method
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Wash and cut the meat into large chunks about 1 inch pieces and drain well.
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Mix the all spice and curry powder together and set aside.
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Heat the oil in a large saucepan and add the onions and scotch bonnet chili to the pan and sauté.
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Stir from time to time, until the onions just start to brown, around 5 minutes.
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Add the ginger and garlic, mix well and sauté for a further 2 minutes.
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Add the meat along with the coconut milk and tomatoes. Stir to combine.
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Add the thyme. Bring to a simmer and let it cook until the meat is tender and falling-apart, which will take at around 2 hours. You may need to leave this longer if you have a mature goat.
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Separately, bring a large pan of water to the boil and add the rice. Stir once, cover and simmer for 15-20 minutes.
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Once the meat is close to being done – tender but not falling apart yet – add the potatoes and mix in. The stew is done when the potatoes are cooked.
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Season to taste.
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Drain the rice and serve with the goat curry.
