Entree: Montserrat – Goat Water

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) goat shoulder, cut into 1–1.5 inch (2.5–3.5 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, chopped (about 8 oz (225 g))
- 3 scallions, chopped (approx. 1 7/16 oz (40 g))
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 green bell pepper (pimento), seeded and chopped (about 5 1/4 oz (150 g))
- 2 medium carrots, sliced (about 7 oz (200 g))
- 2 medium potatoes, peeled and diced (about 12 3/8 oz (350 g))
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz (400 g)) diced tomatoes
- 4 cups (960 ml) water or beef/chicken stock
- 2 sprigs fresh thyme (approx. 0.071 oz (2 g))
- 2 bay leaves
- 1 whole Scotch bonnet or habanero pepper (optional, for heat)
- 1 tbsp (15 ml) browning sauce (optional, for color)
- 1–2 tsp (5–10 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- For dumplings: 1 cup (125 g) all-purpose flour
- For dumplings: 1/2 tsp (3 g) salt
- For dumplings: About 1/2 cup (120 ml) water, or as needed to form a stiff dough
- 2 tbsp (30 ml) chopped fresh parsley for finishing (optional)

Show original ingredient measurements

- 2 lb (900 g) goat shoulder, cut into 1–1.5 inch (2.5–3.5 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 scallions, chopped (approx. 40 g)
- 3 cloves (9 g) garlic, minced
- 1 green bell pepper (pimento), seeded and chopped (about 150 g)
- 2 medium carrots, sliced (about 200 g)
- 2 medium potatoes, peeled and diced (about 350 g)
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups (960 ml) water or beef/chicken stock
- 2 sprigs fresh thyme (approx. 2 g)
- 2 bay leaves
- 1 whole Scotch bonnet or habanero pepper (optional, for heat)
- 1 tbsp (15 ml) browning sauce (optional, for color)
- 1–2 tsp (5–10 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- For dumplings: 1 cup (125 g) all-purpose flour
- For dumplings: 1/2 tsp (3 g) salt
- For dumplings: About 1/2 cup (120 ml) water, or as needed to form a stiff dough
- 2 tbsp (30 ml) chopped fresh parsley for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Brown the goat: Pat goat pieces dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) vegetable oil in a large heavy pot over medium-high heat. Brown the goat in batches until well caramelized on all sides, 6–8 minutes per batch. Remove and set aside.
2. Sauté aromatics: Reduce heat to medium. Add the chopped onion, scallions and bell pepper to the pot and sauté until softened, 5–7 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Build the stew: Return browned goat to the pot. Add the canned tomatoes, carrots, thyme sprigs, bay leaves, whole Scotch bonnet (leave whole so it flavors without overpowering unless you pierce it), browning sauce, and 4 cups (960 ml) stock or water. Bring to a simmer, scraping up browned bits. Cover and simmer gently for 1¼–1½ hours, or until goat is nearly tender.
4. Prepare dumplings: While stew simmers, make dumpling dough by mixing 1 cup (240 ml) flour and 1/2 tsp (2.5 ml) salt, then stirring in about 1/2 cup (120 ml) water a little at a time until a stiff, slightly sticky dough forms. Pinch off small pieces and roll into finger-length "spinners" or small balls about 1 inch (2.5 cm) long.
5. Finish stew and cook dumplings: When goat is nearly tender, add diced potatoes and the prepared dumplings to the pot. Continue simmering, uncovered, for 20–30 minutes more until potatoes and dumplings are cooked through and dumplings have expanded, stirring gently to prevent sticking. Taste and adjust salt and pepper; remove the whole Scotch bonnet if you used it.
6. Serve: Remove bay leaves and thyme sprigs. Sprinkle with chopped parsley if using and ladle Goat Water into bowls—brothy with tender goat and soft dumplings. Leftovers deepen in flavor and reheat well.

1. Brown the goat: Pat goat pieces dry and season lightly with salt and pepper. Heat 1 tbsp vegetable oil in a large heavy pot over medium-high heat. Brown the goat in batches until well caramelized on all sides, 6–8 minutes per batch. Remove and set aside.
2. Sauté aromatics: Reduce heat to medium. Add the chopped onion, scallions and bell pepper to the pot and sauté until softened, 5–7 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Build the stew: Return browned goat to the pot. Add the canned tomatoes, carrots, thyme sprigs, bay leaves, whole Scotch bonnet (leave whole so it flavors without overpowering unless you pierce it), browning sauce, and 4 cups stock or water. Bring to a simmer, scraping up browned bits. Cover and simmer gently for 1¼–1½ hours, or until goat is nearly tender.
4. Prepare dumplings: While stew simmers, make dumpling dough by mixing 1 cup flour and 1/2 tsp salt, then stirring in about 1/2 cup water a little at a time until a stiff, slightly sticky dough forms. Pinch off small pieces and roll into finger-length "spinners" or small balls about 1 inch (2.5 cm) long.
5. Finish stew and cook dumplings: When goat is nearly tender, add diced potatoes and the prepared dumplings to the pot. Continue simmering, uncovered, for 20–30 minutes more until potatoes and dumplings are cooked through and dumplings have expanded, stirring gently to prevent sticking. Taste and adjust salt and pepper; remove the whole Scotch bonnet if you used it.
6. Serve: Remove bay leaves and thyme sprigs. Sprinkle with chopped parsley if using and ladle Goat Water into bowls—brothy with tender goat and soft dumplings. Leftovers deepen in flavor and reheat well.