Goat water in a casserole dish

Goat water

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Make our version of goat water, a stew made with goat meat that's the national dish of Montserrat. It's a direct reflection of the island's African and Irish ancestries

  • Freezable
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal228
low infat6g
saturates2g
carbs7g
sugars5g
fibre1g
protein35g
salt0.47g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.2 ratings

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