Guinness Goat Stew
Looking for some ways to enjoy goat meat for Goatober but fed up of the curry goat and regular stew goat? Well we have the answer for you! Crack open a cold Guinness and relax as Emily serves up this sumptuous and simple Guinness Goat Stew. This recipe incorporates the bold and classic taste of Guinness with fresh Trinbagonian spices to bring out a flavour like no other! Tried it? Let us know what you think!
- 2 lb goat meat, chopped into cubes, washed and dried
- 2 bottles of Guinness, room temperature
- 3 small onions, diced
- 4 cloves of garlic, minced
- 3 pimentoes, minced
- 2 tbsp of the Goat Stew Spice Mix (see recipe below)
- 4 tbsp of olive oil
- 1 tbsp of fresh thyme leaves
- 2 tbsp of fresh chive, chopped
- Salt & Black Pepper, to taste
Goat Stew Spice Blend:
- 2 tsp of allspice
- 2 tsp of grated nutmeg
- 2 tsp of cinnamon
- 3 cloves
- 5 coriander seeds
- 1 tsp of geera seeds
- Using a spice grinder or mortar and pestle, blend together.
Emily’s Guinness Goat Stew – Method
- In a large iron pot, heat 2 tablespoons of olive oil.
- Add onion, garlic and pimento and allow to fry until soft.
- In a large bowl, rub the goat meat with the spice mix and remaining olive oil. Add salt and black pepper to taste.
- Add the goat meat to the pot and allow to brown on all sides.
- Once the meat is brown, cover the pot for five minutes and allow the meat to spring water.
- Uncover pot; add the thyme leaves and 1 tablespoon of the chopped chive.
- Pour the Guiness over the meat. Reduce the flame and allow the meat to cook, covered on low heat for three hours.
- Uncovered pot, and allow the steam to evaporate for three minutes.
- Add remaining chive, season with salt and black pepper and serve warm.