Goat with Habanero Bell Pepper and Onion

Introduction

You start by grilling marinated goat meat, then finish it in a pan with a chunky habanero-onion blend, chopped bell pepper, and fresh onion. The result is a spicy, savory meat dish with some smoke from the grill and a short final simmer, so it works well for a weekend lunch or a dinner with rice, yam, or flatbread.

Recipe Details

• Prep Time: 2 hours 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 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

1. 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.
2. Place the marinated goat meat on an electric barbecue grill or oven grill. Rub some vegetable oil on the meat.
3. 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.
4. In a food processor, blend the habanero pepper, and onions to a chunky paste.
5. 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.
6. Stir in the pepper and onion mixture, and let cook for about 5-7 minutes.
7. Add the chopped bell pepper and onion. Combine thoroughly, and add salt to taste.
8. Add a tablespoon of vegetable oil, and combine very well. Leave to simmer for about 2 minutes.
9. Serve.

Variations

• Swap the fresh habanero pepper for a milder fresh chili if you want the same pepper flavor with less heat.
• Use red, yellow, or green bell pepper depending on what you want most: red brings more sweetness, while green keeps the dish sharper and more savory.
• Change the grilling step to the oven grill if you want a more even cook and less char than an electric barbecue grill can give.
• Add more chopped onion at the final step if you want a stronger onion bite and a little more crunch in the finished dish.

Tips for Success

• Give the goat meat the full 2-hour marinating time so the salt and stock cube season it past the surface.
• Rub the meat with vegetable oil before grilling so it browns instead of drying out on the grate.
• Blend the habanero pepper and onions to a chunky paste, not a smooth puree, so the sauce keeps some texture.
• Add the ¾ cup water when the grilled meat goes into the pan; that short moist cook helps soften the meat and loosens the browned bits.
• Keep the final 2-minute simmer brief after adding the chopped bell pepper and onion so they stay fresh and slightly crisp.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a sealed freezer-safe container for up to 2 months.

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 peppers and onion from turning too soft.

FAQ

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

Yes. Use the oven grill and cook the meat for about 40 minutes at 180˚C as written, turning as needed for even browning.

How spicy is this with fresh habanero pepper?

It is hot, especially once the blended pepper cooks down into the meat. For less heat, use a smaller amount or swap in a milder fresh chili.

Can you make it ahead?

Yes. You can marinate the goat meat in advance and grill it earlier in the day, then finish the pan steps shortly before serving.

What should you serve with it?

It works well with rice, fried plantains, boiled yam, roasted potatoes, or flatbread because the pepper-onion mixture coats the meat without turning into a heavy sauce.