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Curried Goat and Pigeon Peas
Course
Meats
Cuisine
East Indian
Prep Time
1
hour
hour
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
4
Author
Felix (Simply Trini Cooking)
Ingredients
to season
1
lb
goat
cubed
1
teaspoon
salt
½
med onion
sliced
1
tablespoon
green seasoning
1
pimento pepper
2
cloves
garlic
grated
2
teaspoon
curry powder
to cook
2
tablespoon
duck and goat curry powder
1
teaspoon
geera powder
½
teaspoon
turmeric powder
4
tablespoon
water
2
cloves
garlic
1 ½
cup
pigeon peas
3
tablespoon
coconut powder
3
tablespoon
oil
1 ½
cup
water to pressure cook
1 ½
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 tablespoon 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 ½ cups water and pressure cook for 30 minutes. Serve hot over rice.