Servings: 4 | Preparation time: 20 minutes + Marinating Time | Cooking time: 1h and 50 minutes
Ingredients
- 1 lb bone-in goat meat, cut into large chunks
- 1/4 cup of vinegar
- 1/4 cup of soy sauce
- 4 cloves garlic, crushed
- 1 tbsp of vegetable oil
- 1 onion, chopped
- 1 red bell pepper (cut)
- 1 cup of tomato sauce
- 2 cups of beef stock
- 1 potato, peeled and cut into large chunks
- 2 carrots, peeled and cut into large chunks
- 1/2 cup of green peas
- 1/2 tsp of salt
- 1/4 tsp of Cool Runnings black pepper whole
- 1 tsp of Cool Runnings cayenne pepper
- 1 tsp of Cool Runnings curry goat seasoning
Directions
1. In a large bowl, combine the goat meat with vinegar, soy sauce, and garlic. Cover and refrigerate for 6 to 8 hours to marinate. For best flavor, marinate at least 6 hours. After marinating, remove the goat meat and pat it dry with paper towels. Reserve the marinade and garlic cloves.
2. Heat vegetable oil in a large pot over medium-high heat. Working in batches if needed, brown the goat meat for 10 to 15 minutes until nicely seared. Set the browned meat aside.
3. In the same pot, add the onion, red bell pepper, and reserved garlic cloves from the marinade. Sauté over medium heat until the onions are translucent, about 5 minutes. Stir in the tomato sauce and simmer for another 5 minutes to reduce slightly.
4. Return the browned goat meat to the pot. Pour in the reserved marinade and beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes, or until the meat is partially tender.
5. Stir in the potatoes, carrots, and peas. Season with salt, black pepper, goat curry powder, and cayenne pepper. Continue simmering uncovered for another 20 to 30 minutes, or until the meat is fork-tender and the vegetables are cooked through. Adjust seasoning to taste before serving.
6. Serve hot with rice and enjoy.
Goat Stew Recipe Card
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