Goat stew

Directions

1. Slice the goat into 100g pieces, but retain the bones. Mix together 2 cloves finely-chopped garlic, 1 tsp annatto seeds, 1/2 tsp salt, 1/2 tsp pepper, 120ml beer and 2 tsp mustard. Lay the goat pieces in the bottom of a large casserole dish and pour over the marinade. Use the remainder of your mustard to paste over your meat. Leave to stand for at least three hours.

2. Meanwhile, place the tomato, onion, coriander, parsley, 1 tsp cumin and 60 ml of the stock in a blender and blend to a smooth liquid.

3. Peel the cassava and slice into 3cm cubes then place in a pan of slightly-salted boiling water and continue boiling until the cassava is soft.

4. When the goat has marinated add the oil to a pan and when heated add the goat pieces (without marinade). Cook until evenly browned then set the meat aside and place the vegetable purée in the pan. Fry for a minute then return the meat to the pan and cook for a further five minutes before adding any remaining marinade, the remainder of the beer and the remaining stock. Bring the stew to the boil then reduce the heat to medium and cook for about an hour until the meat is very tender (remember to stir occasionally). About half way through this cooking time add the remainder of the cumin, annatto and pepper.

5. When the meat is ready, bring the mixture back to the boil and add the cassava. Leave boiling for 2 minutes then take off the heat and allow to sit for 5 minutes before serving with boiled rice in which chilli paste has been stirred.

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