Goat Water Recipes

Steps:

• Mix the lemon juice into a large bowl of water. Rinse the goat meat in the lemon water, then drain. Pat the goat meat dry with kitchen paper. Set aside.
• Heat the oil in a large saucepan or casserole dish set over a medium-high heat, then stir in the sugar and cook for a few minutes until golden and caramelised. Add the goat meat and cook, turning, until browned all over. Add 1 litre water, the spices and thyme, and bring to a boil, skimming off any scum that rises to the surface. Meanwhile blend the garlic, scotch bonnet, celery, peppers and onions in a food processor to make a coarse paste. Add to the goat along with the gravy browning and bay leaves. Bring to the boil, then reduce the heat, cover and simmer for about 2-2½ hrs until the meat is very tender.
• Combine the cornflour with 50ml water, then add to the pan. Simmer for another 10 mins, uncovered, until the sauce has thickened slightly - it will be the consistency of single cream. Stir in the rum, then serve with more thyme scattered over and with bread on the side.

Steps:

• Coat the mutton in flour and salt/pepper mixture then brown Add browned meat and 2 quarts water to stock pot and bring to a boil, add diced vegetables and peppers, skim any foam, reduce to medium heat and add carrots, let cook for 30 minutes carrots, reduce heat to simmer and cook for additional hour. Add dumplings (flour/water) and let simmer for another 30 minutes. Serve with french bread or biscuits, scoop out into bowls, 1/3 mutton, 2/3 carrots and dumplings. Will be very spicy, sip gingerly till adjusted to heat, watch sweat pop out on forehead!