🏝️ Caribbean

Goat Pelau

Name: Goat Pelau
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: to taste Salt; 1, finely chopped Onion; 300 g Rice; 600 ml Stock or Broth; 2 tbsp Coconut Oil; 2 tbsp Brown Sugar; 1 tsp Allspice; 600 g, cubed Goat; 200 g Pigeon Peas

🏝️ Caribbean

Trinidad's one-pot pelau — caramelised goat with rice and pigeon peas. About 40 minutes from fridge to table.

Prep 10 min Cook 30 min Serves 4 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Rice300 g
Stock or Broth600 ml
Coconut Oil2 tbsp
Brown Sugar2 tbsp
Allspice1 tsp
Goat600 g, cubed
Pigeon Peas200 g

Optional extras

Fresh Thymehandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Coconut Oil in a wide pot, soften the onion, and bloom the allspice for 30 seconds.
3
Stir in the goat, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh thyme.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Video: Goat Meat Pelau | Goat Meat Recipe | Pelau Recipe || FRUGALLYT · on YouTube