Goat water

• lemon↗1

  juiced

• goat meat1 kg kg

  cut into 5cm chunks

• vegetable oil↗1 tbsp tbsp
• brown sugar↗1 tbsp tbsp

  or molasses

• cloves↗2 tsp tsp
• pimento↗2 tsp tsp
• ground mace2 tsp tsp
• thyme sprigs↗a few

  plus more to serve

• garlic bulb↗1/2

  cloves peeled and crushed

• Scotch bonnet chilli↗1

  chopped

• celery stick↗1

  chopped

• green pepper↗1/2

  chopped into 1½cm chunks

• red pepper↗1

  finely chopped

• spring onions↗2

  finely chopped

• onion↗1

  chopped

• gravy browning1 tsp
• bay leaves↗1-2
• cornflour↗1 tsp
• rum↗1 tbsp

  (optional)

• bread↗

  to serve

• plain flour or cornflour↗1-2 tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.