Montserrat Goat Water
A Montserratian stew of male goat, spices and vegetables, with a broth of medium consistency. Serve very hot, with bread if desired.
Goat Water is a signature stew of Montserrat. This version combines male goat, cloves, allspice, mace, herbs and vegetables; the meat simmers until very tender, and the broth is thickened slightly at the end.
Method
- 01
Rinse the meat
Mix the lemon juice with water in a large bowl. Rinse the goat meat in the mixture, drain it and pat it dry with kitchen paper.
- 02
Brown the meat and stew
Heat the oil in a large saucepan over medium-high heat. Stir in the brown sugar and cook until caramelised and golden. Add the meat and brown it on all sides. Pour in 1 l water, add the cloves, allspice, mace and thyme, and bring to a boil; skim off any foam that rises. Blend the garlic, chilli, celery, peppers, spring onions and onion into a coarse paste. Add it to the pot with the gravy browning and bay leaves. Once it returns to a boil, lower the heat, cover and simmer for about 2–2½ hours, until the meat is very tender.
- 03
Thicken and serve
Mix the cornflour with 50 ml water and pour it into the pot. Cook uncovered for 10 minutes, until the broth has thickened slightly. Stir in the rum if desired. Serve very hot with more thyme scattered over.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.