Goat water
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 1 lemon, juiced
- 1 kg goat meat, cut into 5cm chunks
- 1 tbsp vegetable oil
- 1 tbsp brown sugar or molasses
- 2 tsp cloves
- 2 tsp pimento
- 2 tsp ground mace
- a few thyme sprigs, plus more to serve
- 1/2 garlic bulb, cloves peeled and crushed
- 1 Scotch bonnet chilli, chopped
- 1 celery stick, chopped
- 1/2 green pepper, chopped into 1½cm chunks
- 1 red pepper, finely chopped
- 2 spring onions, finely chopped
- 1 onion, chopped
- 1 tsp gravy browning
- 1-2 bay leaves
- 1 tsp cornflour
- 1 tbsp rum (optional)
- bread, to serve
- 1-2 tsp plain flour or cornflour
Method
- STEP 1
Mix the lemon juice into a large bowl of water. Rinse the goat meat in the lemon water, then drain. Pat the goat meat dry with kitchen paper. Set aside.
- STEP 2
Heat the oil in a large saucepan or casserole dish set over a medium-high heat, then stir in the sugar and cook for a few minutes until golden and caramelised. Add the goat meat and cook, turning, until browned all over. Add 1 litre water, the spices and thyme, and bring to a boil, skimming off any scum that rises to the surface. Meanwhile blend the garlic, scotch bonnet, celery, peppers and onions in a food processor to make a coarse paste. Add to the goat along with the gravy browning and bay leaves. Bring to the boil, then reduce the heat, cover and simmer for about 2-2½ hrs until the meat is very tender.
- STEP 3
Combine the cornflour with 50ml water, then add to the pan. Simmer for another 10 mins, uncovered, until the sauce has thickened slightly – it will be the consistency of single cream. Stir in the rum, then serve with more thyme scattered over and with bread on the side.
