I have the goat. How I make the good stew?!
Answers:
A LAMB OR KID GOAT STEW
2 1/3 lb!. kid goat or lamb meat
1 liver from either
1 glass local home-maid wine (pitarra)
1/3 c!. olive oil
1 red pepper
Seasoning: garlic, bay leaf, black pepper, paprika and salt
Pour the oil into a casserole, and when it is hot, fry a couple of garlic cloves in it and then set them aside!. Cut the meat into small pieces and add them to the casserole together with a little paprika and some bay leaves, after which it is left to cook for awhile!. Then a glass of pitarra or something similar is added, and everything is let to simmer until all the wine is absorbed!. Then water is added in small amounts, making sure that the sauce remains thick!.
When the meat is tender, roast three more garlic cloves and crush them with the other two fried ones in a mortar!. Add the roasted liver to this, together with some peppercorns, a few drops of olive oil and the red pepper!. Crush all the ingredients, mix well and add them to the casserole, which is left to boil until the sauce is sufficiently thick!. Then it is served!.
Portuguese Lamb or Goat Stew (Chanfana) Ingredients
1 pound Boneless goat or lamb cubed 1 Bay leaf
1 ounce Bacon diced 1 sprig Parsley
2 tablespoons Olive oil 2 cloves Garlic
1 medium Onion sliced thinly 1/2 teaspoon Piri-piri (optional)
1/2 teaspoon Paprika Salt and pepper
1/4 teaspoon Allspice 1/2 bottle Red wine
1/4 teaspoon Nutmeg
Instructions for Portuguese Lamb or Goat Stew (Chanfana)
Preheat oven to 375 F!.
In a covered, fire-proof casserole, heat oil!. Add bacon and fry until starting to crisp!. Add onions, garlic, paprika, allspice and nutmeg and saute until onion is just starting to soften!. Push mixture to side of pan and add meat!. Brown then mix with onion/bacon mixture!. Add bay leaf, parsley, red wine and piri-piri sauce (if using)!.
On top of the stove, heat the casserole over medium high heat until wine starts to simmer!. Cover the pot and put it in the oven!. After 45 minutes, remove the lid and cook for another 45 minutes!. If the ingredients start to dry out too much, add more wine!.
Peruvian Lamb Or Goat Stew Recipe
1 1/2 lbs yucca root !.
1 bunch cilantro !.
5 garlic cloves !.
1 (12 oz) bottle mexican pilsner beer !.
1 1/2 tsps cumin !.
1/2 tsp salt !.
1/4 bunch parsley !.
1 lb lamb ribs !.
1 1/2 tsps ground black pepper !.
1 tomato !.
1/2 c oil !.
1 (8 oz) can chicken broth !.
3 lbs lamb chops !.
2 tsps ground annatto seed !.
3 tsps coarse grain mustard !.
1 onion
Slice lamb into about 4 oz size pieces, place the bones aside, but do not dispose of them!. Lay lamb chunks flat in a flat bottom bowl or pie dish!. Mix together 2 cloves sliced garlic, 1 tspn!. annatto, 1/2 tspn!. salt, 1/2 tspn!. pepper, 1/2 c of the beer & 2 tspn!. of the mustard!.
Pour evenly over your lamb!.Spread the last tspn!.
of mustard over the top of the lamb meat!.Let stand for 2-4 hrs!.
Place in mixer 1/2 tomatoe, parsly, the cilantro, the onion coarsley sliced, 1 tspn!.of the cumin & 1/4 c of broth/stock!.
Mix until well mixed!.Peel yucca root & slice into 1 inch cubes!.
Place cubes in a pot full of water & bring to a boil!.
Boil until yucca is easily penetrated with a fork, then set aside!.
Once the meat is marinated, place oil in pan & heat!.
When oil is warm, add the meat without the marinade!.
Sear the outside evenly & place aside!.Now add the vegable mix to the pan & fry for about 1 min!. Add the meat back in, stir & cook for another 5 mins over meduim high heat!.
Add the marinade left over, the bones you set aside before & the rest of the broth/stock!. When stew comes to a boil, reduce heat to medium, add the rest of the sliced tomatoe & leave to simmer for about 1 hr or until meat is very tender!.
Stir every once in awhile!.At this time, annato, add the rest of the cumin, pepper & beer!.Bring heat back up to med-high & bring to a boil!.Leave boiling for 2 mins, then reduce heat to low!.Add yucca root & stir!.Let sit for 5 more mins, then remove this from heat!.Serve with spiced rice!.
Goat Stew
2 lb!. goat meat
5 c!. potatoes, peeled & cut up in chunks
2 c!. carrots, peeled & sliced
1 sm!. onion, chopped
5 tbsp!. oil
5 tbsp!. flour
Salt
Pepper
Boil meat until tender!. Add potatoes, carrots and onions!. In a small skillet, use flour and oil to make a roux!. When brown, add to meat and vegetables!. Add salt and pepper to taste!.
NOTE: May substitute turtle meat, leave out roux and add a can of tomato paste!.Www@FoodAQ@Com
2 1/3 lb!. kid goat or lamb meat
1 liver from either
1 glass local home-maid wine (pitarra)
1/3 c!. olive oil
1 red pepper
Seasoning: garlic, bay leaf, black pepper, paprika and salt
Pour the oil into a casserole, and when it is hot, fry a couple of garlic cloves in it and then set them aside!. Cut the meat into small pieces and add them to the casserole together with a little paprika and some bay leaves, after which it is left to cook for awhile!. Then a glass of pitarra or something similar is added, and everything is let to simmer until all the wine is absorbed!. Then water is added in small amounts, making sure that the sauce remains thick!.
When the meat is tender, roast three more garlic cloves and crush them with the other two fried ones in a mortar!. Add the roasted liver to this, together with some peppercorns, a few drops of olive oil and the red pepper!. Crush all the ingredients, mix well and add them to the casserole, which is left to boil until the sauce is sufficiently thick!. Then it is served!.
Portuguese Lamb or Goat Stew (Chanfana) Ingredients
1 pound Boneless goat or lamb cubed 1 Bay leaf
1 ounce Bacon diced 1 sprig Parsley
2 tablespoons Olive oil 2 cloves Garlic
1 medium Onion sliced thinly 1/2 teaspoon Piri-piri (optional)
1/2 teaspoon Paprika Salt and pepper
1/4 teaspoon Allspice 1/2 bottle Red wine
1/4 teaspoon Nutmeg
Instructions for Portuguese Lamb or Goat Stew (Chanfana)
Preheat oven to 375 F!.
In a covered, fire-proof casserole, heat oil!. Add bacon and fry until starting to crisp!. Add onions, garlic, paprika, allspice and nutmeg and saute until onion is just starting to soften!. Push mixture to side of pan and add meat!. Brown then mix with onion/bacon mixture!. Add bay leaf, parsley, red wine and piri-piri sauce (if using)!.
On top of the stove, heat the casserole over medium high heat until wine starts to simmer!. Cover the pot and put it in the oven!. After 45 minutes, remove the lid and cook for another 45 minutes!. If the ingredients start to dry out too much, add more wine!.
Peruvian Lamb Or Goat Stew Recipe
1 1/2 lbs yucca root !.
1 bunch cilantro !.
5 garlic cloves !.
1 (12 oz) bottle mexican pilsner beer !.
1 1/2 tsps cumin !.
1/2 tsp salt !.
1/4 bunch parsley !.
1 lb lamb ribs !.
1 1/2 tsps ground black pepper !.
1 tomato !.
1/2 c oil !.
1 (8 oz) can chicken broth !.
3 lbs lamb chops !.
2 tsps ground annatto seed !.
3 tsps coarse grain mustard !.
1 onion
Slice lamb into about 4 oz size pieces, place the bones aside, but do not dispose of them!. Lay lamb chunks flat in a flat bottom bowl or pie dish!. Mix together 2 cloves sliced garlic, 1 tspn!. annatto, 1/2 tspn!. salt, 1/2 tspn!. pepper, 1/2 c of the beer & 2 tspn!. of the mustard!.
Pour evenly over your lamb!.Spread the last tspn!.
of mustard over the top of the lamb meat!.Let stand for 2-4 hrs!.
Place in mixer 1/2 tomatoe, parsly, the cilantro, the onion coarsley sliced, 1 tspn!.of the cumin & 1/4 c of broth/stock!.
Mix until well mixed!.Peel yucca root & slice into 1 inch cubes!.
Place cubes in a pot full of water & bring to a boil!.
Boil until yucca is easily penetrated with a fork, then set aside!.
Once the meat is marinated, place oil in pan & heat!.
When oil is warm, add the meat without the marinade!.
Sear the outside evenly & place aside!.Now add the vegable mix to the pan & fry for about 1 min!. Add the meat back in, stir & cook for another 5 mins over meduim high heat!.
Add the marinade left over, the bones you set aside before & the rest of the broth/stock!. When stew comes to a boil, reduce heat to medium, add the rest of the sliced tomatoe & leave to simmer for about 1 hr or until meat is very tender!.
Stir every once in awhile!.At this time, annato, add the rest of the cumin, pepper & beer!.Bring heat back up to med-high & bring to a boil!.Leave boiling for 2 mins, then reduce heat to low!.Add yucca root & stir!.Let sit for 5 more mins, then remove this from heat!.Serve with spiced rice!.
Goat Stew
2 lb!. goat meat
5 c!. potatoes, peeled & cut up in chunks
2 c!. carrots, peeled & sliced
1 sm!. onion, chopped
5 tbsp!. oil
5 tbsp!. flour
Salt
Pepper
Boil meat until tender!. Add potatoes, carrots and onions!. In a small skillet, use flour and oil to make a roux!. When brown, add to meat and vegetables!. Add salt and pepper to taste!.
NOTE: May substitute turtle meat, leave out roux and add a can of tomato paste!.Www@FoodAQ@Com
Caribbean Goat Stew
2 pounds goat or lamb, cut into chunks
Salt and pepper to taste
3 tablespoons olive or peanut oil
2 tablespoons butter
2 onions, finely chopped
2 garlic cloves, crushed
1/4 pint to 1 pint of water, or chicken or beef stock
Few sprigs of fresh thyme
2 tablespoons mild curry powder
4 carrots, coarsely chopped
4 potatoes, peeled and quartered
2 large tomatoes, diced
Few sprigs of chopped parsley
Season meat with salt and pepper to taste!. Heat oil and butter in a deep, heavy pan!. Braise meat until browned!.
Add onions and garlic and saute until translucent!. Add water or stock, thyme and curry!.
Reduce heat to low and simmer for about 11/2 hours in a covered pan!. Add carrots, potatoes and tomatoes and simmer another 30 minutes!.
Garnish with parsley!. Serve over rice or with bread!.
Makes 4 servings!.Www@FoodAQ@Com
2 pounds goat or lamb, cut into chunks
Salt and pepper to taste
3 tablespoons olive or peanut oil
2 tablespoons butter
2 onions, finely chopped
2 garlic cloves, crushed
1/4 pint to 1 pint of water, or chicken or beef stock
Few sprigs of fresh thyme
2 tablespoons mild curry powder
4 carrots, coarsely chopped
4 potatoes, peeled and quartered
2 large tomatoes, diced
Few sprigs of chopped parsley
Season meat with salt and pepper to taste!. Heat oil and butter in a deep, heavy pan!. Braise meat until browned!.
Add onions and garlic and saute until translucent!. Add water or stock, thyme and curry!.
Reduce heat to low and simmer for about 11/2 hours in a covered pan!. Add carrots, potatoes and tomatoes and simmer another 30 minutes!.
Garnish with parsley!. Serve over rice or with bread!.
Makes 4 servings!.Www@FoodAQ@Com
Chevon (Goat) Stew Recipe --
2 1/2 lbs goat meat
1 tablespoon olive oil
1 onion, chopped
5 shallots, chopped
2 garlic cloves, chopped
2 teaspoons dried oregano
1 teaspoon fresh coarse ground black pepper
1 tablespoon beef base
6 ounces tomato paste
48 ounces water
28 ounces Rotel tomatoes & chilies
1 tablespoon adobo seasoning
3 cups dried navy beans, presoaked
1 potato, roasted & diced
The day before, presoak 8 ounces of dried navy beans!.
Finely chop onions, shallots & garlic!. Set aside!.
In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat!.
Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized!.
Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly!. Avoid burning by turning down heat if needed!.
Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants!.
Simmer 45 minutes covered!.
Add navy beans & peeled diced roasted russet potato!. Simmer 45 minutes uncovered, stirring occasionally, until meat is falling off bones!. Remove meat from stew - remove any bones & return meat to stew!. Serve with romaine salad and hot crusty baquette!.
**************************************!.!.!.
Peruvian Lamb or Goat Stew --
5 garlic cloves
2 teaspoons ground annatto seed
3 lbs lamb chops
1 lb lamb ribs
3 teaspoons coarse grain mustard
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1 (12 ounce) bottle mexican pilsner beer
1 bunch cilantro
1/4 bunch parsley
1 tomato
1 onion
1 1/2 teaspoons cumin
1 (8 ounce) can chicken broth
1/2 cup oil
1 1/2 lbs yucca root
Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them!.
Lay lamb chunks flat in a flat bottom bowl or pie dish!.
Mix together 2 cloves diced garlic, 1 tspn!. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard!.
Pour evenly over your lamb!.
Spread the last tsp of mustard over the top of the lamb meat!.
Let stand for 2-4 hours!.
Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock!.
Mix until well blended!.
Peel yucca root and slice into 1 inch cubes!.
Place cubes in a pot full of water and bring to a boil!.
Boil until yucca is easily penetrated with a fork, then set aside!.
Once the meat is marinated, place oil in pan and heat!.
When oil is warm, add the meat without the marinade!.
Sear the outside evenly and place aside!. Now add the vegetable blend to the pan and fry for about 1 minute!.
Add the meat back in, stir and cook for another 5 minutes over medium high heat!. Add the marinade left over, the bones you set aside before and the rest of the broth/stock!.
When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender!.
Stir occasionally!. At this time, add the rest of the cumin, annato, pepper and beer!.
Bring heat back up to med-high and bring to a boil!. Leave boiling for 2 minutes, then reduce heat to low!.
Add yucca root and stir!.
Let sit for 5 more minutes, then remove from heat!.
Serve with spiced rice!.Www@FoodAQ@Com
2 1/2 lbs goat meat
1 tablespoon olive oil
1 onion, chopped
5 shallots, chopped
2 garlic cloves, chopped
2 teaspoons dried oregano
1 teaspoon fresh coarse ground black pepper
1 tablespoon beef base
6 ounces tomato paste
48 ounces water
28 ounces Rotel tomatoes & chilies
1 tablespoon adobo seasoning
3 cups dried navy beans, presoaked
1 potato, roasted & diced
The day before, presoak 8 ounces of dried navy beans!.
Finely chop onions, shallots & garlic!. Set aside!.
In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat!.
Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized!.
Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly!. Avoid burning by turning down heat if needed!.
Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants!.
Simmer 45 minutes covered!.
Add navy beans & peeled diced roasted russet potato!. Simmer 45 minutes uncovered, stirring occasionally, until meat is falling off bones!. Remove meat from stew - remove any bones & return meat to stew!. Serve with romaine salad and hot crusty baquette!.
**************************************!.!.!.
Peruvian Lamb or Goat Stew --
5 garlic cloves
2 teaspoons ground annatto seed
3 lbs lamb chops
1 lb lamb ribs
3 teaspoons coarse grain mustard
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1 (12 ounce) bottle mexican pilsner beer
1 bunch cilantro
1/4 bunch parsley
1 tomato
1 onion
1 1/2 teaspoons cumin
1 (8 ounce) can chicken broth
1/2 cup oil
1 1/2 lbs yucca root
Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them!.
Lay lamb chunks flat in a flat bottom bowl or pie dish!.
Mix together 2 cloves diced garlic, 1 tspn!. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard!.
Pour evenly over your lamb!.
Spread the last tsp of mustard over the top of the lamb meat!.
Let stand for 2-4 hours!.
Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock!.
Mix until well blended!.
Peel yucca root and slice into 1 inch cubes!.
Place cubes in a pot full of water and bring to a boil!.
Boil until yucca is easily penetrated with a fork, then set aside!.
Once the meat is marinated, place oil in pan and heat!.
When oil is warm, add the meat without the marinade!.
Sear the outside evenly and place aside!. Now add the vegetable blend to the pan and fry for about 1 minute!.
Add the meat back in, stir and cook for another 5 minutes over medium high heat!. Add the marinade left over, the bones you set aside before and the rest of the broth/stock!.
When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender!.
Stir occasionally!. At this time, add the rest of the cumin, annato, pepper and beer!.
Bring heat back up to med-high and bring to a boil!. Leave boiling for 2 minutes, then reduce heat to low!.
Add yucca root and stir!.
Let sit for 5 more minutes, then remove from heat!.
Serve with spiced rice!.Www@FoodAQ@Com
First of all!.!.!.!.
Back away from the goat!.
How 'bout some good beef stew :)Www@FoodAQ@Com
Back away from the goat!.
How 'bout some good beef stew :)Www@FoodAQ@Com
I have 2 cats and I don't know!?Www@FoodAQ@Com