2 lbs goat meat, cut into
1 1/2 inch cubes
3 tablespoons distilled white vinegar
1 1/4 teaspoons salt
4 tablespoons olive oil
5 garlic cloves, peeled and minced
1 large onion, peeled and minced
1 (2 inch) cinnamon sticks
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black peppercorn
fresh ground black pepper
How to Cook:
- Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
- Drain the meat, saving the liquid, and pat it dry.
- In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
- Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
- Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
- Put in black peppercorns, cinnamon stick and bay leaves.
- Stir and cook for another minute.
- Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
- Stir and cook for another minute. Add 2 cups of waters and bring to boil.
- Cover, bring the heat to low and cook for 15 minutes.
- Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
- When the meat has cooked for 15 minutes, add the potatoes. Cover, and continue to cook for 45-60 minutes or until the meat is tender.
- Seed the bell pepper and cut it into 1/4 inch wide strips.
- When the meat is tender add the pepper into the stew.
- Stir and cook for another 3-5 minutes.
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