Name: Spiced Goat Stew with Preserved Lime Sauce
Yield: Makes 4 to 6 servings as a main dish or 8 to 12 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 4 tablespoons dark soy sauce; 5 pesticide-free fresh lime or lemon leaves, lightly crushed (optional); 2½ to 3 pounds bone-in or boneless goat shoulder or leg (see note) or bone-in or boneless lamb stew meat from the shoulder, leg, or neck; 4 large cloves garlic; 3 tablespoons seeded minced preserved lime or lemon, including peel; ⅓ cup thinly sliced fresh ginger; ⅓ cup distilled white vinegar; 2 tablespoons vegetable oil; 1½ teaspoons sugar; 5 cups water, or as needed; ¼ cup coriander seeds; 6 star anise; Cilantro leaves, for garnish

Preparation info

Makes
4 to 6
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Albert Lim Shue, a second-generation Hakka-Jamaican who now lives in Toronto, loves to cook. This businessman injects Jamaican accents—handfuls of spice, fresh citrus leaves plucked from trees in his garden, and goat—into a typical Hakka soy-braised stew. He serves the aromatic, inky stew with a tart preserved-lime sauce that magically brightens the flavor. Albert calls his stew “Smile Hakka Jamaica,” or Tai Sui Fee. If you can’t