I’m fairly new to the taste of goat. Some find it has a very overpowering taste, a taste that sits somewhere between lamb and sheep.
During a cooking workshop at Caribbean Spice Girl’s cooking-studio I was privileged enough to make some delicious goat merguez (spicy sausages), and have been focused on Da Goat ever since ;). Absolutely amazed by the sweet gentle taste of the meat I am eager to explore the possibilities with this meat.
Besides my curiosity, goat is one of the few livestock on this island able to roam freely, making it a perfect ‘free-range’ local produce.
Try this spring stew; it’s light and delicious just like the goat itself.
What you’ll need for a lovely pot of spring goat stew:
– 500 grams of goat meat, not too fatty
– a little plain flour for dusting
– 2 carrots, peeled and sliced
– 1 leek, cleaned, sliced and washed
– 1 garlic clove, finely sliced
– sprig of fresh rosemary, or Badia dried rosemary
– 5 small potatoes, scrubbed and sliced (I used the ones with a red skin)
– 1 cup of white wine
– 1 cup of hot water
– 1 cup of frozen peas
Preheat the oven to 180 Celcius.
Season the meat with some salt and pepper and coat it with some flour.
Get a heavy bottom pan on the stove, on medium heat and add some Badia olive oil. When the oil has heated up you can add the meat to the pan, be careful as it might spit when adding the meat. Give it a good stir and allow the meat to brown.
Remove the browned meat from the pan and add the leek and carrots to the pan. Stir it around so that the vegetables remove some of the residue on the bottom of the pan.
Add the garlic, rosemary and the meat and as soon as you can smell the garlic, you add the cup of dry white wine and water, give it all a stir and bring to a boil.
Add the sliced potatoes to the stew, make sure that most is submerged in liquid (you can always add a little more wine or water).
Pop the lid on the pan and place the pan carefully in the oven for about 45 minutes.
When the 45 minutes are up, remove the pan from the oven and add the frozen peas to the hot liquid. It should be hot enough to “cook” the peas just perfectly to keep a bit of a bite.
This stew is delicious on its own or with a lovely crusty bread.