GOAT STEW RECIPE | ALLRECIPES
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 Stew
Total Time 2 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 4 servings
Number Of Ingredients 15
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
JAMAICAN CURRIED GOAT RECIPE | ALLRECIPES
He likes it hot, I like it good. We compromise on jalapeno peppers.
Provided by Roxy
Categories Caribbean Recipes
Total Time 2 hours 59 minutes
Prep Time 15 minutes
Cook Time 1 hours 44 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
- Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
- Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
- Remove stockpot from heat, skim off surface fat, and remove bay leaf.
Nutrition Facts : Calories 238.3 calories, CarbohydrateContent 20.1 g, CholesterolContent 53.2 mg, FatContent 7.8 g, FiberContent 3.4 g, ProteinContent 21.9 g, SaturatedFatContent 1.5 g, SodiumContent 509.3 mg, SugarContent 3.5 g
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