Goat Water (Kittitian Goat Stew with Breadfruit and Papaya)

Instructions

1. Rinse the goat with the lime juice and cold water and drain. Toss with the garlic, thyme, 1 tsp salt, black pepper and cloves. Cover and marinate in the refrigerator for at least 1 hour, or overnight.
2. Heat the oil in a large heavy pot over medium-high heat. Brown the goat in batches for 6 to 8 minutes per batch, then set it aside.
3. In the same pot, cook the onion, celery and scallions for 3 minutes. Return the goat, add the tomatoes and the whole hot pepper, and pour in the water. Bring to a boil and skim off the foam.
4. Cover and simmer gently for 1 1/2 hours, until the goat is nearly tender and the broth is rich.
5. Make the dumplings by mixing the flour and 1/4 tsp salt, adding the water gradually and kneading for 2 minutes. Rest for 10 minutes, then roll into small spindles about 5 cm (2 inches) long.
6. Add the breadfruit and green papaya to the pot and simmer for 10 minutes. Drop in the dumplings and cook for 12 to 15 minutes, until the breadfruit is tender, the dumplings are cooked and the stew has thickened slightly.
7. Remove the thyme stalks and hot pepper. Taste for salt and pepper and serve hot in deep bowls.

Tips

• Goat varies in toughness, and older animals need longer. Cook the goat until nearly tender before adding the breadfruit and papaya, which fall apart if simmered too long.
• No breadfruit or green papaya? Use 3 potatoes and 1 green plantain for the breadfruit, and chayote or firm pumpkin for the papaya, adding them for the last 15 minutes.