Entree: Martinique – Southern Culinary Region – Cabri Massalé (Goat stew seasoned with Creole massalé spice blend)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) goat shoulder or leg, cut into 1½-inch (3.81 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (18 g) massalé powder (Creole masala)
- 1 tbsp (15 ml) white vinegar or lime juice
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 large (7 oz (200 g)) onion, chopped
- 2 medium tomatoes, about 12 oz (350 g), chopped
- 1 small Scotch bonnet pepper (optional)
- 2 cups (480 ml) water or beef/chicken stock
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 g) fresh thyme leaves or 2 sprigs thyme
- 2 bay leaves
- 2 tbsp (30 ml) lime juice (or juice of 1 lime) for finishing
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish
- Cooked white rice, for serving

Show original ingredient measurements

- 3 lb (1.36 kg) goat shoulder or leg, cut into 1½-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (18 g) massalé powder (Creole masala)
- 1 tbsp (15 ml) white vinegar or lime juice
- 4 cloves (12 g) garlic, minced
- 1 large (200 g) onion, chopped
- 2 medium tomatoes, about 12 oz (350 g), chopped
- 1 small Scotch bonnet pepper (optional)
- 2 cups (480 ml) water or beef/chicken stock
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 g) fresh thyme leaves or 2 sprigs thyme
- 2 bay leaves
- 2 tbsp (30 ml) lime juice (or juice of 1 lime) for finishing
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish
- Cooked white rice, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, combine the goat cubes, massalé powder, vinegar or lime juice, 2 cloves minced garlic, 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Toss to coat and marinate at least 30 minutes or up to overnight in the refrigerator.
2. Heat the oil in a heavy pot over medium-high heat. Sear the goat pieces in batches until nicely browned on all sides, 4–6 minutes per batch. Transfer browned meat to a plate.
3. Reduce heat to medium and add the chopped onion to the pot. Sauté until translucent, about 5 minutes. Add the remaining garlic and cook 1 minute.
4. Stir in the chopped tomatoes, thyme, bay leaves and the rest of the salt and pepper. Cook until tomatoes soften, about 4 minutes.
5. Return the seared goat to the pot, add the water or stock and the whole Scotch bonnet pepper if using. Bring to a boil, then reduce heat to low, cover and simmer gently for 1 1/2 to 2 hours, or until the meat is very tender. Stir occasionally and add a splash more water if the stew becomes too thick.
6. When the goat is tender, remove the bay leaves and Scotch bonnet. Stir in lime juice and adjust seasoning.
7. Finish with chopped parsley or cilantro and serve hot with cooked white rice.

1. In a large bowl, combine the goat cubes, massalé powder, vinegar or lime juice, 2 cloves minced garlic, 1 tsp salt and 1/2 tsp pepper. Toss to coat and marinate at least 30 minutes or up to overnight in the refrigerator.
2. Heat the oil in a heavy pot over medium-high heat. Sear the goat pieces in batches until nicely browned on all sides, 4–6 minutes per batch. Transfer browned meat to a plate.
3. Reduce heat to medium and add the chopped onion to the pot. Sauté until translucent, about 5 minutes. Add the remaining garlic and cook 1 minute.
4. Stir in the chopped tomatoes, thyme, bay leaves and the rest of the salt and pepper. Cook until tomatoes soften, about 4 minutes.
5. Return the seared goat to the pot, add the water or stock and the whole Scotch bonnet pepper if using. Bring to a boil, then reduce heat to low, cover and simmer gently for 1 1/2 to 2 hours, or until the meat is very tender. Stir occasionally and add a splash more water if the stew becomes too thick.
6. When the goat is tender, remove the bay leaves and Scotch bonnet. Stir in lime juice and adjust seasoning.
7. Finish with chopped parsley or cilantro and serve hot with cooked white rice.