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.
Nutrition Facts
Coconut & Jerk Spice Goat Stew
Amount Per Serving
Calories 344Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 18g113%
Cholesterol 80mg27%
Sodium 191mg8%
Potassium 764mg22%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 0g0%
Protein 29g58%
Vitamin A 805IU16%
Vitamin C 5.5mg7%
Calcium 39mg4%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.