Goat Stew Recipe

Place the goat meat into a large mixing bowl, add the green seasoning tossing it to coat all the pieces. Cover the bowl with a lid or plastic wrap and place into the fridge overnight. 

Pull the goat meat out of the fridge and let it come to room temperature on the countertop for 20-30 minutes. 

Place the olive oil into a large Dutch oven or heavy bottomed pot onto the stovetop setting it to medium high heat. 

Let the oil heat up for a few minutes in the pot before adding the goat meat. Brown the meat on all sides using kitchen tongs to flip the heart, being careful to watch out for any hot splatters coming from the pan. 

Once the meat is browned and in the onions, cook them for 2 minutes. Next, mix the garlic and ginger in the pot for 1 minute so the garlic doesn't burn. 

Add the coconut milk, water, thyme, rosemary, peppercorns, allspice, scotch bonnet, and turmeric to the pot mixing with a wooden spoon. Once this comes up to a simmer, lower the heat and cover tightly with a lid. 

Continue simmering the goat stew for 1 1/2 hours, stirring every 15 minutes. After 1 1/2 hours, add the celery, carrots, and potatoes to the casserole, cover with a lid, and continue cooking and stirring for another hour or until the goat meat falls off the bone. 

Once the goat stew is cooked, season with salt and let the stew rest and cool off for 15 minutes before portioning out into large bowls, garnish with sliced green onions and enjoy. 

Consider pairing this dish with a few side dishes from the Classic Bakes recipe library. Try out the coconut rice and beans, heirloom tomato salad, cauliflower rice, or perhaps finish off with some refreshing homemade coconut popsicles