Curry Goat, Rice & Peas, Dumplings & Coleslaw 

Indulge in a flavourful Jamaican Inspired Curry Goat, Rice & Peas, Dumplings & Coleslaw.

Ingredients

• Carrots
• Red cabbage
• Dijon mustard
• Mayonnaise
• Lemon Juice
• Salt
• Pepper
• Scotch Bonnet Chilli
• Curry Goat Seasoning
• Curry Powder
• Pimento or all spice
• All purpose seasoning
• Onion
• Ginger
• Spring onion
• Paprika
• Red & Green Bell Peppers
• Fresh Thyme
• Fresh Garlic
• Goat Meat (I get mine from Montego’s)
• Basmati Rice
• Tinned Kidney Beans
• Coconut Milk
• Vegetable oil
• Self raising flour
• Dutch pot

How to make: Curry Goat, Rice & Peas, Dumplings & Coleslaw  

1. Chop the onions, garlic & ginger
2. Wash the goat meat in lemon and water and put into a bowl
3. Add to the bowl, pimento, all purpose seasoning, curry powder, goat seasoning, salt, pepper, garlic, onions, peppers, thyme if you can leave this in the fridge over night or at least an hour.
4. In your dutch pot add some oil and some curry powder and cook for 2-3 mins until browned.
5. Then add your curry meat that has been resting in the fridge and cook until brown
6. Add your onions, peppers, garlic, as much of the scotch bonnet as you like (the more you add the spicier it will be) and ginger and cook for 2-3 mins
7. Then add water to cover the mix and cook for as long as you can (stirring every so often) The longer you cook the curry for the softer the meat is, you want it to be falling off the bone
8. Wash your rice until the water runs clear
9. In a pot add onions, spring onions, ginger, allspice or pimento, salt, pepper with a small amount of vegetable oil and fry for a few minutes, then add your tinned kidney beans with a bit of the salted water from the tin.
10. Stir and add your rice, coconut milk, water and thyme and cook until fluffy.
11. For the dumplings I mix salt with self raising flour then add slowly water and mix until you have a dough, knead for a few minutes until it is in a ball and cover for 20 minutes with a damp tea towel.
12. To a pan add 2 inches of vegetable oil and heat. You want the oil on a medium heat so the dumplings cook through without burning on the outside
13. After your dough has rested for 20 minutes roll into dumpling shapes and add to the oil – I cook them for about 7-8 minutes but this will depend on the size. Turn them once brown on each side
14. For the coleslaw I finely cut carrot and red cabbage and mix with a small amount of dijon mustard, mayonnaise, salt, pepper and lemon juice and put into the fridge until everything is cooked.
15. Once the goat meat is falling off the bone serve and enjoy!
16. Beef patty in image was not made by me but it was delicious I got mine from Montego’s on Mill Street in Bedford (you can buy frozen packs)

I hope you enjoyed reading my recipe! Let me know what you think ☺️