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JAMAICAN CURRY GOAT WITH RICE & PEAS IN UNDER 1 HOUR!!!

I love Jamaican food! (And also Happy Black History Month!) I’ve been making brown chicken stew, jerk chicken, rice & peas, fried plantains, and coleslaw for a while now but I wanted to try something different this time. Big respects to all the Jamaican chefs out there, I greatly appreciate the cuisine and the hard work & dedication that goes into making one of these dishes! Your food just hits different, with so much intense flavour with damn good seasoning and heat!

I’m not trying to take shortcuts and stray from the original recipe too much, I wanted to try it out myself and cook this curry goat (I only had access to lamb for this video) using the tools I had at home. Sometimes, I just don’t have the time to cook for 2-3 hours (simmering down that curry), so I use a pressure cooker to speed up the process which it still retains that amazing flavour and texture. It was so delicious and I hope you guys can give it a try!

As always, please like, comment and subscribe if you want to see more videos of me trying new recipes like this! If you also have any suggestions on recipe improvements or future ideas, please leave it in the comments below!

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RECIPE:

Rice & Peas
satay the following:
1 diced onion
2 stalks sliced scallion
salt
3 cloves minced garlic
3 cups long grained rice
1 can (400mL) coconut milk
4 sprigs of thyme
more salt
2 tsp all spice powder
1 can red kidney beans
top off with required water you normally cook rice with
1 scotch bonnet pepper
pressure cook high for 6 minutes, quick release after
add butter after cooking optionally

Curry goat:
(My local grocery store only had lamb so I used it instead. I know it’s not authentic, but it is the closest substitute. I wish there was goat for that intense game-ey flavour though)
rinse 1kg meat with water (can use vinegar or lemon juice as well)
2 tbsp all purpose seasoning
2 tbsp garlic powder
1 tbsp black pepper
2 tbsp onion powder
2 tbsp all spice powder
6 pimento seeds
salt to taste
lots of thyme
3-4 tbsp Caribbean or Jamaican curry powder (BETAPAC is the BEST)
2 tbsp paprika
4 cloves of minced garlic
1 knob minced ginger
1 sliced bell pepper (any colour is good)
2 stalks sliced scallion
1 diced tomato
1 diced onion (I didn’t show in video but you can add that too)
1 diced scotch bonnet pepper (remove seeds to your desired hotness… or leave it in if you’re a hot boss)
save a handful of scallions, tomatoes, and bell peppers so you can add in after pressure cooking - this will give you an additional level of texture of fresh vegetables because pressure cooking will disintegrate the fresh seasonings you added in before.
fry 3-4 tbsp curry powder with oil until fragrant
satay seasoned meat until brown
add enough water until almost covered
pressure cook on high for 30 minutes, quick release after
add in remaining fresh seasonings (and potatoes optional) and reduce until sauce is thickened and veggies are cooked


0:00 Introduction
0:54 Recipe: Rice and Peas
2:21 Recipe: Curry Goat

Music credit:
Wasting Time by Sapajou & Yorgo H
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