Ingredients:
1.8kg bone-in goat meat, cubed
3 tbsp pork fat, palm oil, coconut oil, or peanut oil
1.5l Chicken or beef stock
1 tsp salt
750g papaya (about ½ of a fruit), cubed
1 large onion, diced
3 habanero chillies (2 minced and 1 kept whole)
410g tin diced tomatoes
1 1/2 tbsp flour
1 1/2 tbsp cold water
1 tbsp Gravy Browning
For the bouquet garni (tie with string):
3-4 sprigs of thyme
3-4 sprigs of parsley
2 bay leaves
For the Dumplings
250g flour
1 tbsp baking powder
½ tsp salt
4 tbsp butter
160ml buttermilk (or whole milk)
Method:
Place a cast iron casserole (Dutch oven) over medium heat. Add 2 tbsp of your choice of fat or oil and use to brown the goat meat (cook in batches so as not to over-crowd thee pan) until nicely coloured all over. As each batch cooks transfer to a plate or bowl and add the next batch.
Add the stock and 1 tsp of salt then return goat meat to the pan along with any released meat juices.
Bring to a simmer, place the lid over the pan and cook gently for 2 hours (top up the liquid as needed during this time) until the meat is tender (it should be easy to push in the point of a knife).
Add the papaya, onion, bouquet garni, minced chili and whole chilli then pour in the tin of diced tomatoes. Fill the empty tin with water and add that too.
In a small bowl whisk cold water whisk 1 1/2 tbsp of water with 1 1/2 tbsp of flour until you have a smooth paste. Add Gravy Browning and mix to combine. When everything is fully incorporated, add to your pan and stir to combine.
Prepare quick dumplings by whisking together the flour, baking powder and salt then cut in the butter. Mix in the buttermilk until just combined. Pull off grape-sized pieces off the dough and add to your stew.
Secure the lid on your pan and cook over medium-high heat for 40 minutes.
Season to taste with salt then serve ladled into bowls.
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