Tassot Cabrit (Haitian Fried Goat)

Ingredients

• 3 lb goat meat, cut into 2-inch pieces
• 2 limes, juiced
• 1/4 cup epis (Haitian green seasoning puree of pepper, onion, garlic, and herbs)
• 1 shallot, minced
• 4 garlic cloves, minced
• 1 tsp ground cloves
• 1/2 tsp cayenne pepper
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• 4 cups water
• Oil, for deep-frying
• Pikliz and fried plantains, to serve

Before you cook

• Rinse the goat meat with the lime juice and pat dry.

Steps

1. Combine the goat meat with the epis, shallot, garlic, ground cloves, cayenne, Dijon mustard, salt, and pepper in a bowl.
2. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
3. Transfer the marinated goat and its marinade to a pot and add the water.
4. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour until the meat is tender.
5. Lift the goat pieces out and spread them on a tray to air-dry for 15 minutes.
6. Heat 3 inches of oil in a deep pot to 375°F.
7. Fry the goat pieces in small batches for 3 minutes until dark golden and crisp on the outside.
8. Drain the fried pieces on paper towel.
9. Serve hot with pikliz and fried plantains.