2 pounds (approximately 900g) goat meat, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium tomatoes, choppedFood.com
1 red bell pepper, choppedblue-kitchen.com
1-2 Scotch bonnet or habanero peppers, chopped (adjust to heat preference)Low Carb Africa
2 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon dried thymegingerandseasalt.com
1 teaspoon paprika
1 teaspoon ground black pepperFood.com+1www.lubzonline.com+1
1 teaspoon salt (adjust to taste)
2 cups beef or vegetable broth
2 medium potatoes, peeled and cubed (optional)
Fresh parsley or cilantro, chopped, for garnish
Prepare the Goat Meat:
Rinse the goat meat under cold water and pat dry with paper towels.www.lubzonline.com
Season the meat with salt and black pepper.
Prepare the Vegetables:
Finely chop the onion.
Mince the garlic and grate the fresh ginger.
Chop the tomatoes, red bell pepper, and Scotch bonnet or habanero peppers.
If using, peel and cube the potatoes.
Brown the Goat Meat:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the goat meat pieces in batches, ensuring not to overcrowd the pot. Sear the meat on all sides until browned, about 3-4 minutes per batch. This process enhances the flavor of the stew.
Once browned, transfer the meat to a plate and set aside.
Sauté the Aromatics:
In the same pot, add the chopped onion and sauté until translucent and slightly golden, about 5 minutes.
Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Build the Stew Base:
Stir in the chopped tomatoes, red bell pepper, and Scotch bonnet or habanero peppers. Cook for about 5 minutes, allowing the vegetables to soften.
Add the tomato paste, curry powder, dried thyme, and paprika. Stir well to combine, cooking for another 2 minutes to allow the spices to release their aromas.
Simmer the Stew:
Return the browned goat meat to the pot, along with any accumulated juices.
Pour in the beef or vegetable broth, ensuring the meat is mostly submerged.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the goat meat is tender and flavorful. Stir occasionally, and add more broth or water if the stew becomes too thick.
Add the Potatoes (Optional):
If using potatoes, add the cubed pieces to the stew during the last 30 minutes of cooking. This allows them to cook through and absorb the stew’s flavors.
Adjust Seasoning and Serve:
Taste the stew and adjust the seasoning with additional salt and black pepper as needed.
Remove the pot from heat and let it sit for a few minutes before serving.
Ladle the stew into bowls, garnish with chopped fresh parsley or cilantro, and serve hot with rice, bread, or your preferred side.
