Curry Goat with Pigeon Peas

Ingredients

• 2 pounds (900g) goat meat, cut into cubes 2 pounds (900g) goat meat, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon allspice 1/2 teaspoon allspice
• 1 cup (200g) pigeon peas, soaked overnight and drained 1 cup (200g) pigeon peas, soaked overnight and drained
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the curry powder, turmeric, cumin, coriander, and allspice to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the goat meat to the pot and cook until it is browned on all sides.
4. 4.
   Pour in the coconut milk and chicken or vegetable broth. Add the soaked pigeon peas and bay leaves. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 to 3 hours, or until the goat meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Curry Goat with Pigeon Peas over fluffy white rice or with warm roti. Garnish with fresh cilantro.

Treat your ingredients with care...

• Goat meat — For the best results, choose bone-in goat meat as it adds more flavor to the dish.
• Pigeon peas — Soak the pigeon peas overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For an extra kick of heat, add a finely chopped scotch bonnet pepper to the curry.
• If you prefer a thicker curry, you can blend a small portion of the cooked pigeon peas and add it back to the pot.
• Marinating the goat meat overnight in the spice mixture will enhance the flavors even more.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Serve the curry with a side of tangy mango chutney to complement the flavors.

Serving advice

Serve the Curry Goat with Pigeon Peas alongside fluffy white rice or warm roti. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Curry Goat with Pigeon Peas in a deep serving dish, allowing the vibrant colors of the curry to shine through. Place a sprig of fresh cilantro on top for an elegant touch.