Stewed Goat
Bone-in goat meat braised slowly with browning sauce, root vegetables, and island seasonings until fork-tender in a dark, savory gravy. It's a special-occasion dish served at celebrations and Sunday dinners.
- Prep
- 30 min
- Cook
- 120 min
- Total
- 150 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Heavy pot with lid
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 22
- carbs
- 20
- protein
- 36
- calories
- 430
Instructions
- 1
Rub the goat meat with lime juice. Rinse and pat it dry.
- 2
Marinate the goat with garlic, half the onion, seasoning pepper, and thyme for at least 2 hours or overnight.
- 3
Heat oil in a heavy pot. Brown the goat pieces well on all sides in batches.
- 4
Return all the meat to the pot. Add browning sauce and stir to coat.
- 5
Add the remaining onion and broth. Bring the mixture to a boil.
- 6
Cover and simmer over low heat for 1.5 hours until nearly tender.
- 7
Add the carrot and potato. Keep simmering for 30 minutes until the vegetables and meat are tender.
- 8
Adjust the seasoning to your taste. Serve hot with rice.
Chef's tips
Marinate the goat overnight if you can, and brown it deeply before adding liquid to make a rich, flavorful gravy.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop over low heat, adding a little water as needed.
Common mistakes to avoid
- •Skipping the browning step, which leaves the gravy pale and flat-tasting
- •Rushing the simmer, which makes the goat tough
Serving suggestions
Cooked Stewed Goat?
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