Spicy Goat Stew
This spicy goat stew hails from the Dutch Antilles where it is called kabritu stoba. Serve over rice or potatoes.
Ingredients
Serves: 6
- 4 cups (1 litre) cool water
- 3 tablespoons lime juice
- 1 kg goat stew meat, cut into 3cm cubes
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 red capsicum, diced
- 1 tablespoon tomato paste
- 1 cup (205ml) water
- 1 tablespoon distilled white vinegar
- 1 tablespoon sweet soy sauce
- 1 teaspoon nutmeg
- 1 teaspoon paprika
- Salt and pepper to taste
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
- Stir together the water, lime juice and goat meat in a large container. Let stand for 10 minutes, then drain the meat in a colander and squeeze out as much water as possible.
- Heat the canola oil in a large frying pan until smoking over medium-high heat. Add the drained goat meat and cook until browned all over, about 7 minutes. Stir in the onion and capsicum, cook until the onion has softened, about 3 minutes, then stir in the tomato paste. Pour in the water, vinegar and soy sauce; season with nutmeg, paprika, salt and pepper.
- Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (18)
This was delicious! WOW! I did add another cup of water during the cooking and then about a half cup of chicken broth. I also put in about 3 T of tomato paste instead of 1. The secret to tenderness is to cook it low and slow. I served this over basmati rice and it got rave reviews! A definite "do again". - 26 May 2008 (Review from Allrecipes USA and Canada)
This was awesome! I followed the directions exactly up to Step 3: I poured all the contents into a crock pot and let it simmer on low for 4 hours. To adapt the recipe to the crock pot, I added 2 additional cups of water and a can of chicken broth. This was my first time trying goat...and I wasn't disappointed! - 13 Feb 2011 (Review from Allrecipes USA and Canada)