GOAT CLIPART RECIPE

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GOAT STEW RECIPE | ALLRECIPES



Goat Stew Recipe | Allrecipes image

This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!

Provided by Olivia Tuggle

Categories     Soups, Stews and Chili Recipes    Stews

Total Time 2 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 15

1 pound bone-in goat meat, cut into large chunks
¼ cup vinegar
¼ 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
½ cup green peas
½ teaspoon salt
¼ teaspoon pepper
1 pinch cayenne pepper

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.

Nutrition Facts : Calories 271.8 calories, CarbohydrateContent 27 g, CholesterolContent 53.1 mg, FatContent 6.5 g, FiberContent 5.4 g, ProteinContent 26.2 g, SaturatedFatContent 1.4 g, SodiumContent 1670.3 mg, SugarContent 9.7 g

TASSOT DE CABRIT OR FRIED GOAT MEAT BITS | CARIBBEAN GREEN ...



Tassot de Cabrit or Fried Goat Meat Bits | Caribbean Green ... image

Tassot de Cabrit, a delicious, authentic and original dish from Haiti, prepared with tons of spices and then fried or roasted. Served with Pikliz.

Provided by Gemma

Categories     Dinner    Main Course

Total Time 90 minutes

Prep Time 15 minutes

Cook Time 75 minutes

Yield 4

Number Of Ingredients 10

3 lb goat meat (cubed)
½ cup sour orange juice
¼ cup lime juice
1 teaspoon hot pepper (Habanero preferably)
1 tablespoon salt
1 bouquet garni (Thyme and Parsley)
1 tablespoon parsley (chopped)
2 shallots (chopped finely)
4 cups water
2 cups oil (if frying only)

Steps:

  • Clean the meat and marinate for at least 2 hours or overnight with sour orange juice, lime juice, hot pepper and salt. Add meat to a pot and let boil first without adding any water. When the water starts to decrease, add 1 cup of water with bouquet garni, and add more water when necessary. More water may be needed for meat to be very tender. Remove meat from cooking liquid and set aside. Do not throw away cooking liquid. Heat oil and fry pieces. Do not overcrowd the pan when frying.
  • Serve with a sauce prepared with 1 cup of cooking liquid, with chopped parsley, shallots and additional shopped hot pepper. Serve hot.
  • If roasting in the oven, place pieces into a baking dish and roast until meat is golden brown. May take about 20 to 25 minutes. Drizzle meat with a little oil and fresh lemon juice prior to roasting. If roasting on a fire grill, drizzle with oil first.

Nutrition Facts : ServingSize 4, CarbohydrateContent 6 g, ProteinContent 1 g, FatContent 11 g, SaturatedFatContent 1 g, SodiumContent 1762 mg, FiberContent 2 g, SugarContent 1 g, Calories 122 kcal

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