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Curried Goat and Pigeon Peas

Course Meats
Cuisine East Indian
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 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.