Curry Goat on Rice with Peas

This is a dish I first had in Jamaica

I have had goat stew before, but it wasn’t until I took a trip to Jamaica that I had a curry version of goat served on rice with peas. One of the great things about traveling is that you get a chance to explore new and different foods from various cultures.

Stopping by the @tnmeatco I was happy they had goat again, it is nice to have a butcher that knows there is more to life than beef.


  • 3 lbs. cubed goat
  • 2 cut Anaheim peppers
  • 1 cut white onion
  • 2 cans coconut milk
  • 4 gloves garlic
  • 1 piece ginger sliced
  • 1/4 cup chicken broth
  • 1-2 tbsp. curry
  • 1-2 tbsp. paprika
  • 1 tbsp. cummin
  • 1 tbsp. turmeric

Braise the goat with salt and paprika, sit in fridge for 2 hours. In a large skillet (I am using my @smithey No. 12) sear your goat.

While the goat is cooking add the Anaheim peppers, onion, garlic, ginger, broth and spices into a blender. Blend until a nice paste.

Remove the goat from the pan and add your paste in. Let cook on a medium until the paste is a little dry.

Mix in the goat and let simmer for 4-5 min. Add coconut milk and stir until smooth.

Let low simmer for 1-2 hours or until the goat is tender.

When the goat is almost done, start your rice with peas. Use the pea water added to chicken broth to make a nice broth for your rice. When the water comes to a boil, add rice and peas, let cook for 25 min, or for as long as the rice requires.

#stillserving #veteranchef #cookingwithlove #goat #currygoat #currydish #jamacianfood #gruntstylefood

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