Goat Meat with Habanero Bell Pepper and Onion

Introduction

You grill the goat first, then finish it in a pan with a chunky habanero and onion mixture, so the meat keeps some char while picking up moisture and heat. The chopped bell pepper and onion added at the end keep the texture from turning flat, and the 2-hour marinade does most of the seasoning work.

Recipe Details

• Prep Time: 2 hours 15 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 10 minutes
• Servings: 4

Ingredients

Goat meat, washed and cut into smaller pieces

Salt

Stock cube

2 medium-sized onions

Fresh habanero pepper

Bell pepper, chopped

1 onion, chopped

Instructions

Place goat meat in a clean bowl. Add salt and stock cubes, and give a good massage. Marinate for at least 2 hours to properly season the meat.

Place the marinated goat meat on an electric barbecue grill or oven grill. Rub some vegetable oil on the meat.

Cover the grill, and grill for about 20 minutes. If you are using an oven grill, grill it for about 40 minutes at 180˚C.

In a food processor, blend the habanero pepper, and onions to a chunky paste.

Place a pan on medium heat. Add the grilled meat along with about ¾ cup water to introduce moisture. Let cook for about 5-10 minutes.

Stir in the pepper and onion mixture, and let cook for about 5-7 minutes.

Add the chopped bell pepper and onion. Combine thoroughly, and add salt to taste.

Add a tablespoon of vegetable oil, and combine very well. Leave to simmer for about 2 minutes.

Serve.

Variations

• Change the fresh habanero pepper to half a pepper if you want the same flavor profile with less heat. The dish stays peppery but becomes easier to serve to people who do not want a sharp burn.
• Swap the bell pepper, chopped for red bell pepper if you want a sweeter finish. It softens the heat slightly and gives the pan mixture more color.
• Use a grill pan instead of an electric barbecue grill or oven grill in the grilling step if that is what you have. You will still get browning on the goat, though the smoky flavor will be lighter.
• Use a lower-sodium stock cube in place of the stock cube if you want tighter control over seasoning. That makes it easier to adjust the final salt level once the meat and peppers are cooked together.

Tips for Success

• Give the goat meat the full 2 hours to marinate so the salt and stock cube have time to season beyond the surface.
• Rub the vegetable oil on the meat before grilling so the exterior browns instead of drying out.
• Keep the habanero pepper and onions slightly chunky when blending. A rough paste gives the finished dish more texture than a smooth puree.
• Add the about ¾ cup water when the grilled meat goes into the pan so it softens slightly and does not turn tough while the pepper mixture cooks.
• Add the chopped bell pepper and onion near the end, as written, so they stay a little crisp instead of disappearing into the sauce.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months; the peppers and onions will soften more after thawing.

Reheat on the stovetop over medium-low heat with a small splash of water, covered, for 5 to 8 minutes, stirring once or twice. You can also microwave it in short bursts until hot, but the stovetop keeps the meat from drying out as quickly.

FAQ

Can you use the oven instead of an electric barbecue grill?

Yes. Follow the oven method in the recipe and grill the meat for about 40 minutes at 180˚C before finishing it in the pan.

How spicy is the fresh habanero pepper in this dish?

It is hot enough to lead the flavor of the dish, especially once blended with the onions. If you want less heat, use a smaller amount of habanero.

Can you marinate the goat meat longer than 2 hours?

Yes. You can marinate it overnight in the fridge, which gives the salt and stock cube more time to season the meat.

Can you use another meat instead of goat meat?

Yes. Lamb is the closest swap in flavor and texture, while beef gives you a milder result; in either case, grill until browned and then finish in the pan the same way.