RECIPE

"Goat Water" from Mike and Kim

Mike and Kim use LAMB shanks rather than goat for this recipe which they found on their regular travels to the caribbean. "This amazing curried goat stew is intriguing and spicy without being overly hot. It’s enjoyed in the Caribbean and Africa with rice and plantains." 

Curried Goat Stew - Immaculate Bites  Thanks to Mike and Kim for sharing!

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Ingredients

Serves: 4 

• 2½-3 pounds (1-2kg) goat meat, cut into small pieces salt and pepper to taste (see notes)

  • Feel free to replace goat meat with lamb shanks or beef brisket​

• 1 medium onion, chopped (half for cooking the goat and half for the stew) water, enough to cover the meat

• ¼ cup (60ml) cooking oil

• 1 teaspoon (4-5g) minced ginger

• 1 teaspoon (5g) minced garlic

• 4 Roma tomatoes, diced 3-4 teaspoons (7-10g)

• curry powder 1 teaspoon (2-3g)

• white pepper 1 teaspoon (3g)

• smoked paprika

• 1 teaspoon (8-9g)

• chopped fresh thyme

• 2 tablespoons (4g) parsley

• 2 green onions,

• sliced 1 scotch bonnet pepper (adjust to taste or replace with any hot pepper)

• 1 tablespoon (10g) Maggie bouillon (optional)

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Method

1. Boil goat meat (Feel free to replace goat meat with lamb shanks or beef brisket)  with salt, pepper, half of the chopped onions, and water to cover in a stock pot until tender.  Strain the meat and reserve the stock for later.  A good average for salt to taste is ¾-1 teaspoon or 4-6 grams of salt per pound. If you start with ½ a teaspoon per pound, you can always add more later.

2. Add ¼ cup of oil to the pan and brown the goat for 5-10 minutes.

3. Then, add the rest of the chopped onions, ginger, and garlic to perfume the oil and meat, and continue frying the meat for 1-2 minutes, being careful not to let the garlic burn.

4. Next, add diced tomatoes, curry powder, white pepper, smoked paprika, hot pepper, thyme, and parsley. Stir the pot frequently to prevent the sauce from sticking.

5. Add about 2 cups of the reserved stock, along with salt and bouillon to taste. Bring to a boil and simmer for 30-40 minutes. Stir occasionally, adding water or stock as needed.

6. Finally, add the green onions. Adjust seasonings and sauce consistency with water or stock and salt.

7.  Serve warm with the desired side dishes