With kick from a Scotch bonnet pepper, this hearty, fragrant stew also contains calabaza pumpkin (similar in texture and flavor to butternut squash), chayote squash (like summer squash), and malanga (which resembles a sweet potato). Substitute their more-familiar American cousins, if you like.
|2||tablespoons olive oil|
|5||pounds bone-in goat meat|
|1||medium Spanish onion, sliced|
|2||carrots, cut into 1-inch pieces|
|1||clove garlic, finely chopped|
|1/2||Scotch bonnet or other hot chili pepper, seeded and chopped|
|1||piece (1 inch) fresh ginger, finely chopped|
|1||tablespoon chopped fresh thyme|
|2||tablespoons curry powder|
|1||tablespoon ground allspice|
|Salt and pepper, to taste|
|2||cups canned whole tomatoes, crushed in a bowl|
|1 1/2||cups white wine|
|4||cups chicken stock|
|4||ounces calabaza pumpkin, cut into 2-inch pieces|
|4||ounces chayote squash, cut into 2-inch pieces|
|4||ounces malanga, cut into 2-inch pieces|
|2||cans (12 ounces each) coconut milk|
1. Set the oven at 400 degrees.
2. In a large flameproof casserole over high heat, heat the oil. Add half the meat. Let it brown, without moving, for 3 minutes. Turn and brown the other side. Brown the remaining meat in the same way. Remove all the meat from the pan.
3. Add the onion and carrots to the pan. Cook, stirring often, for 5 minutes. Add the garlic, chili pepper, ginger, thyme, curry powder, allspice, salt, and pepper. Cook, stirring, for 3 minutes or until the spices are aromatic. Stir in the tomatoes, wine, and stock. Return the goat to the pan. Bring to a boil and cover the pan. Cook for 2 hours or until the meat is falling off the bone.
4. With a slotted spoon remove the meat from the pan; set aside. Add pumpkin, squash, malanga, and coconut milk to the pan. Simmer for 20 minutes or until all the vegetables are tender.
5. Remove the meat from the bones in large chunks. Return the meat to the stew. Bring to a boil, taste for seasoning, and add more salt and pepper, if you like.
Genevieve Rajewski. Adapted from Highland Kitchen