Spicy Goat Stew

    Spicy Goat Stew


    20 people made this

    This spicy goat stew hails from the Dutch Antilles where it is called kabritu stoba. Serve over rice or potatoes.

    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

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. 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.
    2. 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.
    3. 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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