- Chef Jeremy Lovell
Trini Stew Goat Recipe by Chef Jeremy Lovell
Yield - Serves 6
Goat – 3lb (cut into 2” pieces)
Washing of meat:
Lime juice – 4tbsp
Water – 6 cups
Pimento peppers – 3tbsp (finely chopped)
Garlic peeled – 3tbsp (finely chopped)
Chadon beni/Culantro – 3tbsp (finely chopped)
Onion chopped – 2tbsp (finely chopped)
Thyme chopped – 2tbsp (finely chopped)
Chive chopped – 3tbsp (finely chopped)
Ginger – 1tbsp (grated on fine side of grater)
Mustard – 1tbsp
Bay leaf – 1 leaf
Clove powder – 1tsp
Salt to taste
Black pepper – 2tbsp
Vegetable oil – 4oz
Brown sugar- 4oz
Washing of meat:
In a large bowl add goat, water and lime juice, mix thoroughly for 2minutes.
Allow to soak for 10minutes.
Rinse under running water after soaking time has passed.
Seasoning of goat:
In large bowl add washed goat and all ingredients in seasoning mix. Mix for 2 minutes cover and set aside.
Allow to marinate for at least 4hours
Cooking of meat:
Using a heavy iron pot or skillet, place on stove and turn on heat.
Add brown sugar and oil and allow sugar to caramelize.
Keep stirring until sugar starts to turn from brown to dark brown. (This should take about 10 minutes)
Then add goat and stir thoroughly, cover and let cook for 15minutes.
Allow goat to spring its own liquid before added water.
After 15mins add water if needed just above level, then add bay leaf and cover.
Allow goat to cook for 45min.
Keep checking water level in pot to make sure goat doesn’t burn.
Note: if you need to add water. It is best to add hot water.
After 45min check goat for doneness. If goat is not tender enough, allow to cook for 30 mins.
(Add water if needed)
When goat is cooked, uncover and lower heat.
Allow liquid to simmer down to about half the amount.
Once liquid has reduced and meat is tender. Taste for salt, cover and remove from heat.