Goat Water (Montserrat Goat Stew)
Montserrat's peppery goat stew, thick with tomato and onion and warmed with cloves and thyme. Best with crusty bread.
- Time2 hr 30
- LevelEasy
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 759kcal
- 29.7gcarbs
- 10.5gof which sugars
- 51.9gfat
- 31.4gsaturates
- 42.7gprotein
- 6gfibre
- 4.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large heavy pot over a medium high heat. Brown the goat in two batches for about 5 minutes each, until dark on all sides, and lift it out.
10 min - 2
Add the onions, green pepper and garlic to the same pot and cook for 5 minutes, scraping up the brown bits from the bottom.
5 min - 3
Stir in the tomato purée, chopped tomatoes, whole and ground cloves, black pepper and salt and cook for 2 minutes. Put the goat back in, then add the thyme, whole scotch bonnet and water.
- 4
Bring to the boil and skim off any foam. Cover and simmer gently for 1 hour 30, until the goat is almost tender.
90 min - 5
Add the carrots and potatoes and simmer uncovered for 25 minutes, until the vegetables are soft and the broth is rich and lightly thickened.
25 min - 6
Take out the scotch bonnet and the thyme stalks. Taste, add more pepper if you want heat, and serve in deep bowls with crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
