Ingredients:
1.5kg goat meat
4 garlic cloves, peeled
1 Creole bouquet garni (cive, parsley, thyme, allspice leaf)
2 allspice leaves
1/2 habanero chilli
3cm piece of fresh ginger, grated
3 cloves
1 onion
2 lemons
250ml red wine
Oil
Salt and freshly-ground black pepper
Method:
Mat on the bone is best here. Cut it into serving sized pieces. Cut the lemons in half then set one half aside. Take the three remaining halves and rub all over the meat to clean it thoroughly. Rinse the meat with cold water then transfer to a large bowl.
Season the meat pieces with salt, pepper, crushed garlic, coarsely chopped onion, very finely chopped chilli (seedless), and crushed allspice leaves. Mix well to ensure each piece of meat is well coated with the seasoning. Sprinkle over the red wine. Cover with clingfilm (plastic wrap) and let marinate overnight in the refrigerator.
Tip: For this recipe, I use a pressure cooker. If you don't have one, a stockpot or large sauté pan will do. Cook for 1.5 to 2 hours.
Place a large stockpot over medium heat. Add the oil and when hot remove the goat meat from the marinade (reserve the marinade for later). Add the meat to the pan and fry for about 20 minutes, until their liquid has been released and they are nicely coloured on all sides.
At this point add the finely chopped bouquet garni, grated ginger, and cloves. Mix well to combine then pour in the marinade and add enough water to cover all the ingredients. Bring to a boil then cook, covered, over medium heat for 20 minutes. At this point add all the remaining spices.
Adjust the seasoning, add a little water if necessary, and continue cooking, simmering gently uncovered for 30 minutes. The meat is cooked when tender and melting.
At the end of cooking, sprinkle with a squeeze of lemon juice and stir in a little chopped fresh parsley to enhance the flavour of the stew.
Serve hot with Creole rice, country vegetables (these are local carbohydrate staples such as taro, plantains, breadfruit, yam, sweet potatoes and tannia), chayote gratin, or potato gratin.
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