I made this Coconut & Jerk Spice Goat Stew with goat meat, and whilst it was lovely and I highly recommend it, goat meat isn’t all that easy to source round here. You could certainly make this dish with beef, lamb or even chicken.
The spices in Jerk seasoning are fruity & delicious, they taste & smell very different from Asian blends.
I buy the blend already mixed, but if you can’t find it where you live, it is well worth googling a recipe, and making your own batch of Jerk spice. It is fabulous used as a marinade or meat rub, and you’ll make your neighbours sick with jealousy if you BBQ with it!
Coconut & Jerk Spice Goat Stew
- 500 g goat meat chopped
- 1 can coconut milk
- 1 tablespoon Jamaican Jerk Seasoning (heaped) the blend I have is quite mild, so do check how hot your blend is before using this much
- 1 handful green beans topped & tailed
Tip the jerk blend over the meat and mix it in well. Either use straight away or leave to marinade for up to 24 hours.
Sear the goat meat in a hot pan till nicely browned. I then popped it into my slow cooker but you could certainly cook this on the hob.
Pour in the coconut milk and cook on high for 4-6 hours, or on low from 8-10 hours. If you're cooking on the hob, simmer gently until the meat is soft and tender.
Add the beans for the last ½ - 1 hour of cooking time, and they will be cooked but still have a little crunch. Adjust the times accordingly if cooking on the hob.
When the meat is ready, if your gravy needs a little thickening, pour off into a small pan and boil till reduced to the consistency you like, or mix some cornflour with cold water and stir in for the last half hour in the slow cooker.
Serve with rice or good bread to soak up the juices.