Curried Goat and Pigeon Peas

This curried goat and pigeon peas is the bomb.  When you’re tired of the same old, same old way of preparing goat I would recommend that you try adding some pigeon peas into the mix. It really brings out the taste of the curried goat and makes it a complete side dish that you could serve with rice or roti.

For this recipe I used rice, and as always it was delicious. The pigeon peas was a great filler ingredient to use with the goat. Lately I’ve been watching what I’m eating and had to take a good look at the amount of carbs I have been consuming. So, this recipe in which potatoes are a common addition was substituted with the pigeon peas that was still a great alternative.

On the point of pigeon peas, that was something else I had to take a good look at. Usually, most people  (myself including at one point long time ago) would just go shopping and pick up a few cans of pigeon peas.  I encourage you to change that; and seek out fresh or frozen pigeon peas.

I had bought frozen green pigeon peas, it didn’t have any preserving agents.  Much better that the overcooked and processed peas sold in tins.  Fresh or frozen pigeon peas are much more filling and satisfying than the peas in the tin.   So enjoyed a delicious curried goat meal with the benefits that go with healthy eating.

Other than those alternatives I believe the dish was well received by the family and now it’s here for you to try. I do hope my foreign readers could get their hands on some Chief Brand Duck and Goat Curry Powder for this dish. It’s not absolutely necessary but will really bring out the taste of the goat. Here’s to curried goat and pigeon peas done trinistyle.

A Curried Goat and Pigeon Peas Recipe

CURRIED GOAT AND PIGEON PEAS

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

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. Serves 4.

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Coming up next we’ll treat you to a recipe from yesteryear. Hope you liked my curried goat and pigeon peas recipe.

Ah Gone 🙂