Goat Stew Recipes

GOAT STEW

Steps:

• Combine onions, garlic, carrots, celery and pepper in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables. (Protect yourself from contact with Scotch Bonnet peppers.) Cover and marinate in the refrigerator for at least 2 hours, (the longer the better).
• Heat the oil and butter in a large saucepan, and add the meat/vegetable mixture, browning all sides of meats and cooking for a few minutes to integrate flavors. Add the tomato paste and stock, cover and reduce heat. Simmer until meat is fork tender, at least 1 1/2 to 2 hours, checking occasionally to make sure there is adequate liquid in the pot. (This recipe is also great cooked slowly in a crock pot.) Once the meat is tender, add the chopped tomato and parsley and serve.

MOROCCAN SPICED GOAT STEW

Steps:

• Gather the roasted spice mixture ingredients.
• Mix cumin seeds, caraway seeds, fennel seeds, whole cloves, cardamom seeds, and ras al hanout together in a small bowl.
• Heat a large frying pan , sprinkle spice mix in and cook for 1 minute, shaking the pan constantly and taking care not to burn.
• Once cooked, tip the spice mix into a screw-top jar and set aside.
• Gather stew ingredients as well as prepared spice mix.
• Pat the chunks of goat meat dry with a paper towel.
• Place meat into a bowl. Add the yogurt, mint, garlic, and stir well. Cover, and place in the fridge and leave to marinate for a minimum of 3 hours, or even better, overnight.
• When ready to cook the meat, heat the butter and 4 tablespoons of the oil in a heavy-bottom pot, add the onions and cook gently for 5 minutes until soft.
• Add the ginger, 3 tablespoons of the spice mix from the recipe you made earlier, and stir.
• Then add the tomato paste and stir again.
• Add the beef stock, bring to a boil, reduce the heat, and simmer for 15 minutes.
• Pour the sauce into a food processor and blend thoroughly.
• Pass the sauce through a fine sieve into a bowl, and set aside. Preheat the oven to 325 F/160 C/Gas 3.
• Reheat the pot over medium-high heat, add the remaining oil, and once hot, add the cubed meat and fry for several minutes until the meat is lightly browned.
• Pour the pureed sauce over the meat, bring to a boil, and cook, uncovered, for 5 minutes.
• Cover the pot with its lid and place in the middle of the preheated oven. Cook for 4 hours, stirring occasionally and making sure the meat is always covered with the sauce. If the sauce is drying up, add a little boiling water and lower the heat.
• After the 4 hours, remove from the oven, the meat should be soft and tender (if not, return to the oven for a little longer). Check the seasoning and season with additional salt, if needed. Before serving, chop the fresh cilantro and add to the stew. Serve with grilled Moroccan flatbreads and/or plain boiled rice to soak up the lovely sauce.

GOAT STEW

Steps:

• Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
• Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
• Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

WEST AFRICAN GOAT MEAT STEW

Steps:

• Combine the goat meat with 1/2 cup of the onions and 1 teaspoon salt in a medium pot. Add enough water to cover the meat. Cover with the lid and cook over medium heat, until tender, 45 to 50 minutes. Using a slotted spoon, transfer the goat meat to a medium bowl. Reserve the broth.
• Meanwhile, combine the tomatoes, garlic, bell pepper, habanero, if using, and 1 cup of the remaining onions in a blender or food processor; blend until smooth and set aside.
• Heat 1 tablespoon of the oil in a large high-sided skillet over medium-high heat. Using the slotted spoon, transfer the goat meat to the skillet and cook until browned all over, about 3 minutes per side. Remove the goat meat to the same bowl.
• Add the remaining 4 tablespoons oil to the same skillet and heat over medium heat. Add the remaining 1/2 cup onions and cook, stirring occasionally, until softened, about 1 minute. Add the tomato paste and stir until grainy in appearance in the oil, about 5 minutes. Add the tomato-pepper puree and stir to combine. Cover and simmer for 5 minutes. Add the bouillon powder, curry powder, thyme, bay leaves and 1/2 teaspoon salt; stir to combine and cook for 3 minutes. Add the goat meat and 2 tablespoons of the reserved broth (save the rest for another use); stir to combine. Cover and simmer over low heat until a layer of oil appears on the surface and the stew is thickened and bright reddish in color, about 10 minutes. Taste and add more salt, if needed. Serve with rice and/or sweet plantains.