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A perennial Caribbean favorite, this savory stew can be enjoyed for lunch or dinner.
- 2 pounds goat meat or boneless lamb stew meat
- 1/4 cup olive oil
- 1/2 cup coconut milk optional
- 2 stalks scallion
- 1 yellow onion small to medium-sized
- 1 scotch bonnet or habanero pepper small
- 1 lime
- 3 to matoes optional
- 3 garlic cloves
- 3 Tablespoons curry powder
- 1 1/2 Tablespoons salt
- 1/2 teaspoon each black pepper allspice & dried thyme (mix 1/2 tsp of each)
- 1/2 cup water enough to cover meat
- Mix salt, pepper, curry powder, allspice, and thyme together in a small bowl and set aside.
- Slice scallions, dice the onion, grate the garlic cloves, seed, and dice the scotch bonnet/habanero pepper. Set aside.
- Wash goat meat in a bowl of water and pat dry with paper towels. Next, cut lime and squeeze juice over the meat. Mix the juice into the meat with your hands.
- Sprinkle the dry spices on the meat followed by the diced scallions, onion, garlic, and scotch bonnet pepper. Mix the seasonings well into the goat meat. Let marinate for at least 3 hours. Overnight is best.
- Heat oil to a deep pot over medium-high heat. Using thongs, carefully pick out the goat meat from the fresh herb seasonings and add to the heated oil (preserve the seasonings for the next step).
- Brown meat for 3 minutes. While meat is browning, dice the tomatoes and measure out the coconut milk if using.
- After 3 minutes, add diced tomatoes and preserved seasonings to the pot and stir thoroughly. Let cook for an additional 3 minutes.
- Add coconut milk if using and stir into the meat. If needed, add enough water to make sure that the goat meat is covered by the flavored broth.
- Turn down the heat on the stove to low and cover the pot with the lid slightly ajar. Simmer for 2-3 hours, stirring occasionally, until the meat is soft and tender.
- Serve over freshly steamed white rice or with roti or naan. Enjoy!