Kabritu Stoba (Dutch Antilles Goat Stew) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is a spicy stew with goat's meat as a main ingredient. Serve over rice, funchi or potatoes. Ingredients:
4 cups cool water |
3 tablespoons lime juice |
2 pounds goat stew meat, cut into 1-inch cubes |
2 tablespoons vegetable oil |
1 onion, diced |
1 red bell pepper, diced |
1 tablespoon tomato paste |
1 cup water |
1 tablespoon distilled white vinegar |
1 tablespoon sweet soy sauce |
1 teaspoon nutmeg |
1 teaspoon paprika |
salt and pepper to taste |
Directions:
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 skillet 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 bell pepper, 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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