Spicy Goat Stew

    (20)
    2 hours 20 minutes

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


    20 people made this

    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 

    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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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (17)

    by
    20

    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)

    by
    18

    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)

    by
    10

    Very tasty and flavorful.  -  24 Jan 2009  (Review from Allrecipes USA and Canada)

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