Caribbean Goat Ragout with Smoked Eggplant, Green Olives, and Fluffy Cilantro Rice

Instructions

1. 1

   1. In a large bowl, combine the goat meat with 6 g salt, black pepper, cumin, allspice, cinnamon, sour orange juice, half of the garlic, and 1 tablespoon of thyme. Cover and marinate for 20 minutes in a cool place or refrigerated.

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   2. Preheat the oven to 220 °C / 425 °F. Toss the eggplant with 1 tablespoon of oil and a pinch of salt. Spread on a tray and roast for 20 to 25 minutes, turning halfway through, until browned with smoky edges. Set aside.

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   3. Heat 2 tablespoons of oil in a heavy pot or large casserole over medium-high heat. Brown the goat meat in batches for 6 to 8 minutes per batch, until well colored on several sides. Remove the meat and set aside on a plate.

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   4. In the same pot, reduce to medium heat and add the onion, red bell pepper, and green bell pepper. Cook for 6 minutes, stirring, until softened. Add the remaining garlic, remaining thyme, and tomato paste; cook 1 minute more to deepen the flavor.

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   5. Stir in the crushed tomatoes, hot beef stock or water, bay leaves, brown sugar, and the whole chile if using. Return the goat meat and any juices to the pot. Once it reaches a gentle boil, partially cover and cook over low heat for 90 minutes, stirring occasionally.

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   6. Meanwhile, make the rice. Place the rice, 480 ml water, and 4 g salt in a medium saucepan. Bring to a boil, cover, reduce the heat to very low, and cook for 15 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork, then mix in the cilantro, lime zest, and lime juice.

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   7. When the meat is tender, add the roasted eggplant and green olives to the ragout. Cook uncovered for 10 to 15 minutes more, until the sauce thickens slightly and the eggplant blends in without fully collapsing. Remove the bay leaves and whole chile.

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   8. Taste and adjust salt if needed. Serve the ragout hot over or alongside the fluffy cilantro rice.

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   9. If you want to reheat it, warm it in a pot over medium-low heat until hot in the center, or in a covered oven at 160 °C / 325 °F for 15 to 20 minutes.

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    10. For the best serving texture, plate the rice first, then spoon over the goat ragout with its sauce, eggplant, and olives, making sure each portion gets an even share of meat and vegetables.