NUTRITION

SERVINGS

INGREDIENTS

8 oz goat meat

0.5 cup cooked parboiled rice

0.5 tbsp avocado oil

0.25 cup red onion

0.25 cup red bell pepper

0.25 cup tomato puree

1 tsp tomato paste

0.25 tsp scotch bonnet pepper

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp curry powder

0.25 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the cubed goat meat with sea salt and black pepper.

• 2

  Heat avocado oil in a heavy-bottomed pot over medium-high heat and sear the goat meat until browned on all sides, then remove and set aside.

• 3

  In the same pot, sauté the diced red onion, minced garlic, grated ginger, and minced scotch bonnet until softened and aromatic.

• 4

  Stir in the tomato paste and cook for 2 minutes, then add the tomato puree and blended red bell pepper, simmering for 5 minutes.

• 5

  Add the curry powder, dried thyme, and bay leaf, then return the goat meat to the pot with a small splash of water or broth.

• 6

  Cover the pot and simmer on low heat for 45-60 minutes or until the goat meat is tender and the sauce has thickened.

• 7

  Fold in the cooked parboiled rice, stirring gently to ensure every grain is coated in the rich tomato sauce before serving hot.