1 kg goat meat, reduce into 5cm chunks
1 tbsp brown sugar or molasses
a couple of thyme sprigs, plus extra to serve
1/2 garlic bulb, cloves peeled and crushed
1 Scotch bonnet chilli, chopped
1 celery stick, chopped
1/2 inexperienced pepper, chopped into 1½cm chunks
1 purple pepper, finely chopped
2 spring onions, finely chopped
1-2 tsp plain flour or cornflour
Mix the lemon juice with the water in a giant bowl. Drain after giving the goat meat a lemon water rinse. Use paper towels to softly pat the goat flesh dry. Place apart.
In a large pot or casserole dish set over medium-high warmth, heat the oil. Stir within the sugar and prepare dinner, stirring sometimes, for a couple of minutes, till brown and caramelised.
Add the goat meat and prepare dinner, stirring sometimes, till evenly browned. Bring to a boil whereas eradicating any scum that rises to the floor, then add the thyme, spices, and 1 litre of water.
In the meantime, pulse the celery, peppers, onions, peppers, scotch bonnet, garlic, and extra in a meals processor to supply a rough paste. Add the bay leaves, browned, and gravy to the goat.
Bring to a boil, then decrease the warmth, cowl the pan, and simmer the meat for roughly 2–2 12 hours, or till very smooth.
Add the cornflour to the pan after combining it with 50ml of water. Continue to simmer the sauce uncovered for an additional 10 minutes, or till it has barely thickened and reached the consistency of single cream. Add the rum, stir, after which serve with bread and extra thyme on the aspect.
