Goat Water

🛒 Ingredients

• Goat meat, bone-in 2000 g · 2145 kcal
• Water 4500 g · 0 kcal
• Potatoes 600 g · 462 kcal
• Carrots 450 g · 189 kcal
• Dasheen (Taro) 500 g · 555 kcal
• Scotch Bonnet peppers 20 g · 8 kcal
• Green onions (Scallions) 100 g · 32 kcal
• Fresh Thyme 10 g · 3 kcal
• Dried Marjoram 2 g · 5 kcal
• Cinnamon stick 5 g · 12 kcal
• Whole Cloves 2 g · 6 kcal
• Lime juice 60 g · 17 kcal
• Ginger 30 g · 24 kcal
• Garlic 20 g · 30 kcal
• Black Pepper 2 g · 5 kcal
• Pimento seeds (Allspice berries) 5 g · 15 kcal
• Coconut Oil 28 g · 250 kcal

👨‍🍳 Instructions

1. Clean the goat meat thoroughly with lime juice and water, then pat dry. Cut the meat into 1-2 inch chunks and marinate with half of the minced garlic, ginger, green onions, black pepper, and 1 teaspoon of salt for at least 30 minutes, or preferably several hours in the refrigerator.
2. Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated goat meat in batches until deeply browned on all sides, then remove the meat and set aside.
3. Add the remaining minced garlic, ginger, and green onions to the pot, sautéing for 2-3 minutes until fragrant. Be careful not to burn them.
4. Return the browned goat meat to the pot along with the Scotch bonnet peppers (whole and pricked), thyme sprigs, marjoram, cinnamon stick, whole cloves, and pimento seeds. Pour in the water and bring to a rolling boil.
5. Reduce the heat to low, cover the pot, and simmer for 2 to 2.5 hours, or until the goat meat is very tender. Stir occasionally and skim off any foam that rises to the surface.
6. Add the chopped potatoes, carrots, and dasheen (taro) to the pot. Continue to simmer for another 30-45 minutes, or until the vegetables are tender.
7. Stir in the remaining lime juice and season with the rest of the salt and black pepper to taste. Remove the Scotch bonnet peppers, cinnamon stick, thyme sprigs, and whole cloves before serving, if desired.
8. Ladle the hot Goat Water into bowls, garnished with fresh chopped green onions if desired, and serve immediately. It's traditionally served with crusty bread or dumplings.