A Spicy Curried Goat and Pigeon Peas

This is a simple meal, curried goat and pigeon peas. It is most enjoyed by people in the Caribbean.

Curried-goat-and-pigeon-peas

Prep Time: 1 hr 15 mins

Cook Time: 30 mins

Total Time:1 hr 45 mins

Course: Meats

Cuisine: East Indian

Servings: 4

Ingredients

  • to season
  • 1 lb goat cubed
  • 1 tsp salt
  • 1/2 med onion sliced
  • 1 tbsp green seasoning
  • 1 pimento pepper
  • 2 cloves garlic grated
  • 2 tsp curry powder
  • to cook
  • 2 tbsp duck and goat curry powder
  • 1 tsp geera powder
  • 1/2 tsp turmeric powder
  • 4 tbsp water
  • 2 cloves garlic
  • 1 1/2 cup pigeon peas
  • 3 tbsp coconut powder
  • 3 tbsp oil
  • 1 1/2 cup water to pressure cook
  • 1 1/2 cup rice

Instructions

  • Boil rice and set aside.
  • Season the goat with salt, onion, green seasoning, pimento pepper, garlic and curry powder.
  • Leave to marinate for at least 1 hour.
  • Defrost the pigeon peas if frozen and set aside.
  • In the pressure cooker heat oil and saute the garlic until golden.
  • Mix the duck and goat curry, geera powder and turmeric powder with 4 tbsp water and pour into the pressure cooker.
  • Let “fry” until sticky.
  • Then add the goat.
  • Mix until even coated with the curry mixture. Let cook for about 3 minutes.
  • Add the pigeon peas and the coconut milk powder.
  • Add 1 1/2 cups water and pressure cook for 30 minutes. Serve hot over rice.

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Recipe © Simply Trini Cooking. All rights reserved

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