Goat water
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
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Prep:30 mins
Cook:2 hrs 30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 228
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fat 6g
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saturates 2g
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carbs 7g
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sugars 0g
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fibre 1g
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protein 35g
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salt 0.47g
Ingredients
- 1 lemon, juiced
- 1kg goat meat, cut into 5cm chunks
- 1 tbsp vegetable oil
- 1 tbsp brown sugar or molasses
- 2 tsp cloves
- 2 tsp allspice
- 2 tsp ground mace
- few thyme sprigs
- ½ garlic bulb, cloves peeled and crushed
- 1 Scotch bonnet chilli, chopped
- 1 celery stick, chopped
- ½ green pepper, chopped into 1½cm chunks
- 1 onion, chopped
- 1 tsp gravy browning
- 2-4 bay leaves
- 1 tsp cornflour
- 1 tbsp rum (optional)
- bread, to serve
Method
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.
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 the spices, thyme, garlic, chilli, celery, pepper, onion, gravy browning, bay and 1 litre water. Bring to the boil, then reduce the heat, cover and simmer for about 2-2½ hrs until the meat is very tender.
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 bread on the side.
