West Indian Goat Stew

Name: West Indian Goat Stew
Cuisine: Indian
Ingredients: 4 goat shoulder chops, about 2½ pounds / 1.2 kg; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 2 tablespoons rendered lamb fat or lard; 2 tablespoons rendered lamb fat or lard; 2 onions, chopped; 2 carrots, peeled and cut into ½-inch / 1-cm slices; 2 stalks celery, sliced; One 1½-inch / 4-cm piece fresh ginger, peeled and finely chopped; 4 cloves garlic, finely chopped; 6 large sprigs thyme; 2 fresh bay leaves; 2 teaspoons allspice berries, ground; 2 Scotch bonnet, habanero, or Thai chiles; 2 Scotch bonnet, habanero, or Thai chiles; 2 Scotch bonnet, habanero, or Thai chiles; One 5-inch / 13-cm cinnamon stick; 2 cups / 500 ml Lamb Stock; 1 large sweet potato, about 1⅓ pounds / 600 g, peeled and cut into 2-inch / 5-cm chunks; 4 green onions, cut into ½-inch / 1-cm pieces; 3 tablespoons chopped cilantro (coriander); 3 tablespoons chopped cilantro (coriander); 1 lime

Preparation info

Serves
4

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

Suddenly goat was popping up everywhere on my culinary radar. My friends Bruce Weinstein and Mark Scarbrough were working on a goat cookbook, radical for Americans. And then I was in a local butcher shop when a customer came in looking for goat. I told him that goat was available at the Saturday market where I buy pork blood.

Ingredients

Asia
India
Gluten-free

Ingredients

Method