Recipe by
Nelly
Prep Time:
20 mins
Cook Time:
120 mins
Total Time:
140 mins
Servings:
4
Nutrition per Serving
Calories
610
Protein
40g
Carbs
66g
Fat
20.9g
Ingredients
Original recipe (4 servings) → 4 servings
- •2 907g Goat Meat ,cleaned and cut into cubes
- •1 Medium Tomato , chopped
- •4 pimento peppers, chopped
- •1 Scotch bonnet pepper, chopped or left whole (optional)
- •3 sprigs fine thyme
- •6 cloves garlic, finely chopped
- •1 Cup chopped chives, celery and shadow beni (culantro)
- •1 tsp ground black pepper
- •1 tbsp salt salt
- •1 tsp all-purpose seasoning
- •2 Cups brown rice, rinsed
- •1 Packet instant coconut milk
- •5 Cups Water
- •2 tbsp cooking oil
- •3 tbsp brown sugar
- •1 tbsp Golden Ray flavoured butter (optional)
Directions
Season the Goat Place the cleaned and cubed goat meat into a large bowl. Add the chopped tomato, pimento peppers, Scotch bonnet, thyme, garlic, chives, celery, shadow beni, black pepper, salt and all-purpose seasoning. Mix thoroughly until the goat is evenly coated. For deeper Caribbean flavor, cover and marinate for at least 30 minutes. For best results, marinate in the refrigerator for several hours or overnight.
Caramelize the Sugar Heat a large, heavy-bottomed pot over medium heat and add the oil. Add the brown sugar and allow it to melt and bubble until it develops a deep golden-brown caramel color. Watch carefully—the sugar should become dark and fragrant without burning.
Brown the Goat Carefully add the seasoned goat to the caramelized sugar. Stir well so the goat is evenly coated in the caramelized mixture. Allow the meat to brown for approximately 8–10 minutes, stirring occasionally.
Cook Until Tender Add enough of the water to partially cover the goat. Cover the pot and simmer over medium-low heat until the goat begins to become tender. Add additional water as necessary during cooking to prevent the pot from drying out.
Add the Rice & Coconut Milk Once the goat is nearly tender, add the rinsed brown rice. Prepare the instant coconut milk according to the package directions and add it to the pot. Add the remaining water as needed and stir everything together.
Simmer the Pelau Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer until the brown rice is tender, the goat is fully cooked and the liquid has been absorbed. Stir occasionally and add small amounts of hot water if the rice requires additional cooking.
Finish & Serve If using Golden Ray flavoured butter, stir in 1 tablespoon near the end of cooking. Taste and adjust the seasoning if necessary. Remove from heat and allow the pelau to rest, covered, for approximately 5–10 minutes before serving. Serve hot with coleslaw, cucumber salad, avocado, pepper sauce or fresh sliced vegetables.
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