FALL EATS: GOAT STEW

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Its Labor Day weekend here in the States and it marks the unofficial end of summer. While summer doesn’t really end until the 21st of September, cooler temperatures start to roll in, thus signally the end of summer and the beginning of all things fall. While I love the summer heat I’m always excited when I start to see signs of fall. Don’t get me wrong, I don’t like the cold but I do like the feeling of fall. It’s the sudden excitement and hustle and bustle of the impending holidays plus all things pumpkin!! I mean come on, who doesn’t like pumpkin flavored or scented anything?? It also means more hearty meals such as soups and stews that help keep the bones warm during those chilly months.

And why not goat stew? Do you know that goat meat is the most consumed red meat in the world? Yep that’s right, so why not give it a try? West Indians typically curry goat but it can be cooked in so many other ways like this flavorful stew. Goat has a gamy flavor and needs to be seasoned so I marinated it overnight with warm spices and fresh herbs. I then slow cooked it until it was tender. This stew was so full of flavor and the combination of spices which soaked into the meat complemented its flavor without overpowering it. This was a winner. Enjoy!

Goat Stew

2 lbs goat or lamb
1/2 scotch bonnet pepper, seeds removed
1/2 tsp oregano
1/2 tsp allspice
1 tsp paprika
1/8 tsp cinnamon
1 tsp salt
8 sprigs thyme
1 stalk rosemary
1 tbsp garlic
Combine all ingredients and all to marinate for at least 4 hours, preferably overnight.

1 medium onion diced
4 plum tomatoes diced
1 bay leaf
1/2 cup tomato sauce
2 tbsp sugar
3 cups water
2 tbsp chopped cilantro
1 tbsp canola oil

In a large pot over medium heat, add oil. When oil is hot add onions and meat and cook until browned. Next add tomatoes and cook for 10 minutes. Add bay leaf, tomato sauce, sugar, water then bring to boil. Cover then turn heat to a medium to low setting. Cook until tender. Once meat has reached desired tenderness, remove from heat and add chopped cilantro. Serve over rice.