Caribbean Goat Stew

• 900 g Goat stew meat, bone-in pieces
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 ½ tsp Allspice
• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 5 cloves Garlic
• 1 Habanero pepper
• 6 sprigs Fresh thyme
• 900 ml Water
• 4 Spring onion
• 1 Lime

1. Pat the goat dry, then season all over with the fine sea salt, black pepper and allspice. Peel and slice the onion, peel and crush the garlic, and trim the spring onions. Split the habanero, keeping it whole for a gentler heat, or scrape out the seeds for a hotter stew.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the goat in batches until well coloured on all sides, 6 to 8 minutes per batch, then return all the meat to the pot. If the base looks dry, add a splash of water and scrape up the browned bits.
3. Reduce the heat to medium and add the onion, stirring to coat in the fat and juices. Cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic for 1 minute until fragrant.
4. Add the habanero and thyme, then pour in the water. Bring to a gentle simmer, cover with a lid slightly ajar, and cook for 2 hours, stirring occasionally, until the goat is very tender and the gravy looks rich. If it reduces too quickly, add a little more water to keep the meat just covered.
5. Lift out and discard the thyme sprigs and habanero. Stir in most of the spring onion, reserving a little for serving, then simmer uncovered for 5 to 10 minutes until the gravy lightly coats the back of a spoon. Squeeze in the lime juice to taste and adjust seasoning with a pinch more salt and pepper if needed.

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