This is a spicy stew with goat's meat as a main ingredient. Serve over rice, funchi or potatoes.

Linda
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the water, lime juice, and goat meat in a large container. Let stand for 10 minutes, then drain the meat in a colander, and squeeze out as much water as possible.

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  • Heat the canola oil in a large skillet until smoking over medium-high heat. Add the drained goat meat, and cook until browned all over, about 7 minutes. Stir in the onion and bell pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato paste. Pour in the water, vinegar, and soy sauce; season with nutmeg, paprika, salt, and pepper.

  • Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

235.6 calories; 32.2 g protein; 6.5 g carbohydrates; 86.2 mg cholesterol; 298.3 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2008
This was delicious! WOW! I did add another cup of water during the cooking and then about a half cup of chicken broth. I also put in about 3 T of tomato paste instead of 1. The secret to tenderness is to cook it low and slow. I served this over basmati rice and it got rave reviews! A definite "do again". Read More
(20)

Most helpful critical review

Rating: 1 stars
01/29/2009
I'm not sure what flavor this was supposed to have but the end product was not to our liking. I won't even attempt this again. Read More
(4)
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/26/2008
This was delicious! WOW! I did add another cup of water during the cooking and then about a half cup of chicken broth. I also put in about 3 T of tomato paste instead of 1. The secret to tenderness is to cook it low and slow. I served this over basmati rice and it got rave reviews! A definite "do again". Read More
(20)
Rating: 5 stars
02/15/2011
This was awesome! I followed the directions exactly up to Step 3: I poured all the contents into a crock pot and let it simmer on low for 4 hours. To adapt the recipe to the crock pot I added 2 additional cups of water and a can of chicken broth. This was my first time trying goat...and I wasn't disappointed! Read More
(18)
Rating: 5 stars
01/26/2009
Very tasty and flavorful. Read More
(10)
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Rating: 4 stars
02/25/2007
This recipe had a sweet flavor. It smelled phenomenal while it was cooking. It was very good. Goat meat tends to be tough and while we added extra water throughout the cooking the meat stayed fairly tough. Also this really wasn't a stew. It ended up yielding only meat and the onions and peppers there was no extra sauce or broth like with a stew. It would go very well with rice but was only okay with potatoes. Read More
(9)
Rating: 5 stars
10/07/2010
Got some goat at the farmer's market and was not sure what to do with it. Tried this recipe for a weeknight dinner and was very happily rewarded. Delicious slightly sweet and the goat is unlike any other meat I have tried. Texture similar to veal but MUCH more flavorful. I recipe I will certainly make again. Read More
(8)
Rating: 5 stars
06/19/2007
(7)
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Rating: 5 stars
10/09/2009
Superb flavor served with fresh spinach salad unique dish fit for a king Read More
(6)
Rating: 5 stars
09/16/2010
I thought this stew was amazing. The end product is a very thick stew--think saucy not soup. Also don't be afraid to add as much water as necessary to keep it from sticking the stew will still be flavorful! Read More
(5)
Rating: 1 stars
01/29/2009
I'm not sure what flavor this was supposed to have but the end product was not to our liking. I won't even attempt this again. Read More
(4)