A but of sweet, a bit of autumn and you have a beautiful stew. I’m a fan of low and slow-cook meats and this stew combines the peculiar, somewhat gamy flavour of goat meat with the warmth of pumpkin and vegetable.
A riff on the Jamaican goat curry, you don’t really need a recipe. In my own opinion though.
I began by sauteeing some goat meat chunks in a touch of oil, along with chopped onions, carrots, bell peppers and chilies.
To season, I added some curry powder, dried thyme, turmeric powder and chili flakes
Once brown, I topped up with some water and stock, to cover the meat and checked for seasoning. This cooked low and slow for a good forty-five minutes till the meat was soft though not-fall-of the bone tender. That would come yet.
Next steps? Some chopped sweet potatoes,…
And a large helping of roasted pumpkin puree.
And some bell pepper chunks. Then I stirred it all together and tasted. I didn’t get the kick of gentle heat I wanted, so I followed through with some whole chili peppers. And then I left it to stew till the meat was fall of the bone tender.
The end result was a beautiful stew that we had with rice. Perfect for these cold weather days and nights. That one may be warmed right through. Sigh.