Rice & beans curried goat

Method

1. Place half the spring onions, the ginger, the thyme, chillies, spices, and lime juice into the bowl of a food processor and blend until smooth. Scrape into a bowl, add the sugar and plenty of seasoning, tip in the goat meat, and toss to coat in the marinade. Thread the meat onto 4 large or 8 small skewers, brush over any excess marinade, cover and chill for at least 30 minutes.
2. To make the rice and beans, heat the oil in a large pan, add the remaining spring onions, and fry for 2 minutes until just starting to soften. Rinse the rice in plenty of cold water until the water runs clear, then tip it into the pan with the spring onions. Add the coconut milk, then wash out the can with 300ml cold water and add to the pan. Bring the rice to the boil, then reduce the heat, cover with a tight-fitting lid, and cook for 10 minutes.
3. Gently fold the beans into the rice, cover with the lid, and cook for a further 5 minutes.
4. Meanwhile, heat a griddle pan to high and cook the skewers for 8 minutes, turning frequently until cooked through. Add the lime wedges to the pan and griddle for a few minutes until charred in places. Serve the skewers with the rice and beans, lime wedges to squeeze, and coriander scattered over.