Brown Stew Goat (Jamaican-Style)
This Brown Stew Goat recipe will be your new favorite dinner recipe for any special occasion. Braised goat meat cooked to the perfect fall-off-the-bone texture and served with white rice and your favorite side.
Ingredients
- 2-3 lbs goat meat cut into desired size
- 2 tbsp green seasoning
- 1 tbsp browning sauce
- 1 tbsp all-purpose seasoning
- 2 tsp jalapeno powder
- 1 tsp salt
- 1 tsp cumin powder
- ⅓ cup ketchup
- 1 tsp ginger minced
- ½ cup yellow or red bell peppers diced
- 1 medium russet potato diced
- 1 large carrot sliced
- 2-3 stalks escallion
- 2 sprigs thyme
- 3 tbsp Vegetable oil
- 1 scotch bonnet pepper
- A few pimento seeds
- Water
Instructions
- Remove excess fat from meat. Wash and rinse meat with water, vinegar, and lime juice. Pat dry and set aside.
- Season meat in a large bowl with green seasoning, browning sauce, jalapeno powder, cumin, ketchup, ginger, all-purpose seasoning, salt, and pimento seeds. Marinate overnight or 2 hours before cooking.
- In a pressure cooker pot, heat oil on medium to high heat.
- Add seasoned goat meat to the pot and stir to allow the meat to spring its own juices.
- Allow to cook for 5-7 minutes. Cover the meat with water, then cover the pot with a pressure cooker cover and cook for 45 minutes to an hour.
- Remove pot from heat and allow to cool before removing cover.
- Add back to the flames, then add escallion, thyme, and bell peppers. Stir and allow to cook for 5 minutes. Salt to taste.
- Add potatoes, carrots, and scotch bonnet pepper to the pot and cook until the veggies are soft and tender.
- Remove from heat and serve.
Notes
Serving Suggestions
- Rice and peas
- Mashed potatoes
- Roasted Vegetables