Goat meat, oh the underrated gem of the culinary world! It’s the kind of meat that surprises you, like finding an old mixtape full of forgotten tunes. Recently, I whipped up a goat curry that nearly brought tears to my eyes—so tender and bursting with spices, it was as if the dish was whispering tales of far-off lands. If you haven’t explored the delights of goat meat yet, well, you’re in for a treat.
Steps
- Combine goat meat, vinegar, soy sauce, and crushed garlic in a large bowl. Cover and marinate in the refrigerator for 1 to 8 hours, preferably at least 6 hours for optimal flavor. Remove meat from the marinade and dry with paper towels, keeping the marinade and garlic separate.
- Heat vegetable oil in a large pot over medium-high heat. Brown the goat meat in batches for 10 to 15 minutes, stirring occasionally. Remove the meat from the pot and set it aside, keeping the drippings in the pot.
- In the same pot, add chopped onion, red bell pepper, and reserved garlic to the drippings. Cook over medium heat until the onion becomes translucent, about 5 minutes. Stir in the tomato sauce and simmer for around 5 minutes until it slightly thickens.
- Return the browned goat meat to the pot and add beef stock and reserved marinade. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes until the meat is partially tender.
- Add potatoes, carrots, and peas to the pot, seasoning with salt, black pepper, and cayenne pepper. Continue to simmer for another 20 to 30 minutes until the goat meat is very tender and the vegetables are cooked through. Adjust seasonings to taste before serving.
Ingredients
- 1 pound bone-in goat meat, cut into large chunks
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 4 cloves garlic, crushed
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 red bell pepper, cut into 1-inch squares
- 1 cup tomato sauce
- 2 cups beef stock
- 1 potato, peeled and cut into large chunks
- 2 carrots, peeled and cut into large chunks
- 1/2 cup green peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper
Nutritional Values
Calories: 1088 | Total Fat: 28g | Saturated Fat: 4g | Cholesterol: 212mg | Sodium: 6680mg | Total Carbohydrate: 108g | Dietary Fiber: 20g | Total Sugars: 40g | Protein: 104g | Vitamin C: 276mg | Calcium: 276mg | Iron: 20mg | Potassium: 4340mg
FAQ
- How long should I marinate the goat meat for the stew?
- It’s recommended to marinate the goat meat for at least 6 hours for optimal flavor, though you can marinate it anywhere between 1 to 8 hours.
- Can I use a different type of meat for this recipe?
- Yes, you can substitute goat meat with other meats like lamb or beef, but the cooking time might vary depending on the meat’s tenderness.
- What can I use as a substitute for tomato sauce?
- If you don’t have tomato sauce, you can use crushed tomatoes or tomato puree as an alternative.
- Is it possible to make this stew spicier?
- Certainly! You can increase the amount of cayenne pepper or add chopped chili peppers to enhance the stew’s heat.
- How do I store leftovers of the goat stew?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for longer storage.
Tips
- For optimal flavor, marinate the goat meat in the vinegar, soy sauce, and garlic mixture for a minimum of 6 hours, but up to 8 hours if you have the time.
- Ensure you pat the goat meat dry after marinating to help achieve a better sear when browning it in the pot.
- When adding the vegetables, adjust the seasoning to taste and consider adding more salt, pepper, or cayenne pepper if needed to suit your preference.
- If you prefer a thicker stew, allow the tomato sauce to simmer and reduce slightly before adding the beef stock and marinade.
Equipment
- Large Pot or Dutch Oven
- Chef’s Knife
- Cutting Board
- Mixing Bowls
