Goat water

Goat water

Montserrat

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
500g diced goat or mutton
1 onion, finely chopped
2 sticks celery, finely chopped
3 garlic cloves, finely chopped
2 tablespoons plain flour
2 tablespoons tomato purée
750ml beef stock
2 scotch bonnet chillies, pierced
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 150°C. Heat the oil in a large frying pan and, working in 2 batches, brown the meat on a medium heat for 3–4 minutes on each side before transferring to a casserole dish.
  2. Add the onion, celery and garlic to the frying pan, and stir-fry on a medium heat for 10 minutes until golden brown. Add the flour and tomato purée and stir-fry for a further 2 minutes.
  3. Tip the onion mixture into the casserole dish with the goat, add the stock and chillies, stir well and season with salt and pepper. Bring to the boil, then cover and cook in the oven for 2 hours. Remove the chillies before serving with Festival Fried Dumplings or white rice.
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