Caribbean Goat Stew
2 pounds goat, cut into chunks
Salt and pepper to taste
3 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, crushed
6 cups beef stock
1 teaspoon dried thyme
3 tablespoons curry powder
4 carrots, coarsely chopped
8 stalks celery chopped
6 eddoes, peeled and halved (potatoes can be substituted)
2 large tomatoes, quartered
cornstarch
Dumplings
1 cup flour
1/2 teaspoon salt
water to bind
Directions
1) Season chopped goat pieces with salt and pepper to taste. In a large skillet, add oil and brown the goat pieces. You may need to brown the goat meat in batches if they cannot fit in the skillet. Add goat meat to slow cooker.
2) Add the onions and garlic to the skillet. Saute until translucent. Add to slow cooker.
3) Add carrot, celery, beef stock, thyme and curry to the slow cooker.
4) After 4 hours, add eddoes and tomatoes. If you plan to add dumplings, you can do so now.
5) Let it cook for another hour. Check for the thickness of the stew. If you want it thicker, add some cornstarch mixed with some water. Cook for another hour.
6) Serve over rice, with bread or even better roti.
Dumplings
1) In a bowl, add flour and salt.
2) Add just enough water to bind with flour mixture to create a stiff dough.
3) Pinch small bite-size pieces, roll and drop into stew.