Kabritu Stoba (Dutch Antilles Goat Stew)

Kabritu Stoba (Dutch Antilles Goat Stew) Recipe By:Linda “This is a spicy stew with goat’s meat as a main ingredient. Serve over rice, funchi or potatoes.” Ingredients 4 cups cool water 3 tablespoons lime juice 2 pounds goat stew meat, cut into 1-inch cubes 2 tablespoons vegetable oil 1 onion, diced 1 red bell pepper, diced 1 tablespoon tomato paste 1 cup water 1 tablespoon distilled white vinegar 1 tablespoon sweet soy sauce 1 teaspoon nutmeg 1 teaspoon paprika Salt and pepper to taste Directions Stir together the water, lime juice, and goat meat in a large container. Let stand … Continue reading Kabritu Stoba (Dutch Antilles Goat Stew)

Goat and Butternut Squash Stew

Goat and Butternut Squash Stew Recipe By:NMHeckel “This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don’t like goat. If you’re not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.” Ingredients 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon smoked sweet paprika 1/2 teaspoon smoked hot paprika 1/2 teaspoon ancho chile powder 1 (3 pound) bone-in goat shank 1/4 teaspoon salt, … Continue reading Goat and Butternut Squash Stew

Birria de Chivo Estilo Jalisco (Mexican Braised Goat)

Birria de Chivo Estilo Jalisco (Mexican Braised Goat) “Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.” Ingredients Marinade: 3 ancho chile peppers 1 cup white vinegar 15 whole black peppercorns 1 (1 inch) piece fresh ginger root 2 garlic cloves, peeled 3 whole cloves 1 pinch dried marjoram 1 pinch ground cumin 1 pinch dried thyme 4 1/2 pounds goat leg Meat Sauce: 2 pounds plum tomatoes 2 cups water … Continue reading Birria de Chivo Estilo Jalisco (Mexican Braised Goat)

Jamaican Curried Goat

Jamaican Curried Goat Ingredients 2 pounds goat stew meat, cut into 1-inch cubes 2 fresh hot chile peppers, seeded and chopped 2 tablespoons curry powder 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons vegetable oil 1 onion, chopped 1 rib celery, chopped 2 1/2 cups vegetable broth 1 bay leaf 3 potatoes, peeled and cut into 1-inch chunks, or more as desired Directions 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 … Continue reading Jamaican Curried Goat

Barbecued goat (chivito)

Barbecued goat (chivito) A combination of cumin, paprika, vinegar and garlic, this spicy marinade is used to coat barbecued goat in Argentina. It’s best to marinate the meat for as long as possible, preferably overnight, and remove it from the fridge one hour before cooking. Serves 8-10 Preparation 25min Cooking 45min Skill level Easy Ingredients 8 garlic cloves 1 lemon, juiced 60 ml (¼ cup) white vinegar 60 ml (¼ cup) olive oil 2 tsp ground cumin 2 tsp sweet paprika 1 tsp ground chilli 3 tsp dried oregano 2 kg goat, chopped into large pieces Cook’s notes Oven temperatures … Continue reading Barbecued goat (chivito)

BBQ Goat or Lamb: Barbacoa de Cordero

BBQ Goat or Lamb: Barbacoa de Cordero Total: 11 hr 35 min Active: 4 hr 35 min Ingredients 4 guijillo chiles 2 teaspoons cumin seeds 1 teaspoon ground cloves 10 allspice berries 1/3 cup Mexican oregano 12 sprigs fresh thyme 6 garlic cloves 1 Spanish onion, roughly chopped 1/3 cup cider vinegar 1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder Salt and pepper 1 (2-pound) package dried avocado leaves Add Checked Items to Grocery List Directions Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and … Continue reading BBQ Goat or Lamb: Barbacoa de Cordero

Goat Stew

Goat Stew Prep 30 m Cook 1 h 10 m Ready In 2 h 40 m Recipe By:Olivia Tuggle “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!” Ingredients 1 pound bone-in goat meat, cut into large chunks 1/4 cup vinegar 1/4 cup soy sauce 4 cloves garlic, crushed 1 tablespoon vegetable oil 1 onion, chopped 1 red bell pepper, cut … Continue reading Goat Stew