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1
Marinate the goat In a food processor, combine all of the ingredients except the pieces of goat and pulse until finely chopped.
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2
In a large bowl, rub all of the marinade into the meat.
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3
Cover with plastic wrap and refrigerate for at least 24 or up to 36 hours.
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4
Make the stew Wipe the marinade off the goat and season the pieces with salt and pepper.
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5
In a large enameled cast-iron casserole, heat the oil.
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6
Working in batches, brown the goat on all sides over moderate heat, about 10 minutes per batch; transfer to a plate.
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7
Pour off the fat in the casserole and return all of the goat to it.
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8
Add the vegetable stock and bring to a boil, scraping up any browned bits on the bottom of the casserole.
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9
Reduce the heat to moderate and simmer uncovered for 3 hours, skimming as necessary.
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10
Cover the casserole and continue cooking until the goat is tender, about 1 1/2 hours longer.
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11
Add the scallions, red pepper, red onion, carrot, thyme and chile and simmer uncovered until the goat is very tender and the vegetables are softened, about 30 minutes.
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12
Stir in the peas and simmer for 5 minutes.
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13
Discard the thyme sprigs and skim off the fat.
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14
Season the stew with salt and pepper and serve with Apricot-Ginger Chutney and warm roti or naan, or Rice and Peas.
