Goat water recipe | Good Food

Goat water in a casserole dish

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.