Curry Goat with Rice and Peas Recipe - Great British Chefs

Ingredients

• 1kg goat shoulder, or leg, on the bone or boneless and cut into chunks
• 1/2 lemon, juiced
• 2 tbsp of curry powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp of vegetable oil
• 1l water
• 50g of creamed coconut
• 4 garlic cloves, crushed
• 3 sprigs of fresh thyme
• 3 bay leaves
• 1 small onion, finely chopped
• 2 tsp salt
• 2 tbsp of sugar
• 1/2 Scotch bonnet chilli, or more if you like heat
• 500g of white rice
• 150g of red kidney beans, dried, soaked overnight (or 1 tin of kidney beans, drained)
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp sugar
• 25g of creamed coconut
• 1 red chilli, sliced
• 1 spring onion, finely sliced into matchsticks
• 1 lime, cut into wedges
• coleslaw, either homemade or ready-made (optional)