Dominican Rum and Tamarind Goat with Pigeon Pea and Pumpkin Moro

Instructions

1. 1

   1. In a large bowl, marinate the goat meat with the sour orange juice, 30 ml (2 tbsp) of the dark rum, half of the crushed garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well, cover, and refrigerate for 20 minutes.

2. 2

   2. Heat a heavy pot or Dutch oven over medium-high heat. Add 30 ml (2 tbsp) vegetable oil and brown the goat meat in batches for 8 to 10 minutes, until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the remaining red onion and Dominican sweet peppers for the stew, reserving about 1/3 of the onion and 1/3 of the peppers for the moro. Cook for 3 minutes. Stir in the rest of the crushed garlic, the remaining dried oregano, the tomato paste, and the tamarind paste; cook for 1 minute, stirring constantly.

4. 4

   4. Pour in the remaining 30 ml (2 tbsp) dark rum and let it reduce for 30 seconds. Return the goat meat to the pot, add the bay leaf, and pour in 480 ml (2 cups) of hot beef stock or water. Bring to a boil, then lower the heat, cover, and cook gently for 60 minutes, or until the meat is tender. Adjust with the remaining salt and pepper if needed.

5. 5

   5. While the goat cooks, make the moro. In a medium pot, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the reserved red onion, reserved sweet peppers, and scallions for 2 to 3 minutes. Add the fresh thyme and diced pumpkin; cook 2 minutes more.

6. 6

   6. Add the cooked pigeon peas, long-grain rice, coconut milk, 360 ml (1 1/2 cups) water, 240 ml (1 cup) of the remaining beef stock or water, and a pinch of salt. Stir well and bring to a boil.

7. 7

   7. Once the liquid is boiling, reduce to medium-low, cover, and cook the moro for 18 to 20 minutes, until the rice is tender and the pumpkin is soft. Turn off the heat, add the butter and half of the fresh cilantro; fluff with a fork and let it rest, covered, for 5 minutes.

8. 8

   8. If you want a more caramelized finish on the goat, transfer the tender meat to a baking tray and roast for 8 minutes at 220 °C / 425 °F, while boiling the sauce in the pot for 3 to 4 minutes to concentrate it. Then toss the meat back with the sauce.

9. 9

   9. Remove the bay leaf from the goat. Serve a base of pigeon pea and pumpkin moro, top with the rum and tamarind goat, and finish with the remaining chopped fresh cilantro.

10. 10

    10. Serve hot. If reheating, do so over low heat or in a 160 °C / 325 °F oven until thoroughly heated without drying out the meat.