Goat Water (Antiguan Spiced Goat Stew)

Ingredients

• 2.5 lb (1.1kg) bone-in goat meat, cut into chunks
• 3 cloves garlic, minced
• 4 sprigs fresh thyme
• 2 tbsp vegetable oil
• 1 tbsp sugar
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 whole scotch bonnet pepper
• 6 whole cloves
• 6 allspice berries
• 1 bay leaf
• 8 cups (2L) water
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 2 tbsp cornstarch mixed with 3 tbsp cold water
• Salt and black pepper to taste

Before you cook

• Toss the goat meat with the garlic, thyme, salt and pepper, and let it sit for at least 1 hour, or overnight in the fridge.
• Chop the onion and green pepper.
• Cube the potatoes and slice the carrots.

Steps

1. Heat the oil in a heavy pot over medium heat.
2. Add the sugar and let it darken into a deep brown caramel, about 2 minutes.
3. Add the marinated goat meat to the pot.
4. Stir it well to coat the meat in the caramel.
5. Sear the meat on all sides until deeply browned, about 8 minutes.
6. Add the onion and green pepper and cook for 3 minutes.
7. Pour in the water so the meat is fully submerged.
8. Add the whole scotch bonnet, cloves, allspice berries and bay leaf.
9. Bring to a boil, then reduce the heat to low and cover.
10. Simmer for 2 hours without adding more water, until the goat is falling off the bone.
11. Add the potatoes and carrots.
12. Simmer uncovered for 20 minutes, until the vegetables are tender.
13. Remove the whole scotch bonnet and bay leaf.
14. Stir in the cornstarch slurry and simmer for 2 minutes, until the broth thickens slightly.
15. Taste and adjust the salt.
16. Ladle into bowls and serve with crusty bread or rice.