Steam meat until well done; set aside.
In a saucepan heat oil until hot.
Saute onion.
Add meat to oil.
Fry meat for 1 minute and add tomato paste.
Stir in blended fresh tomato and bell pepper.
Add all other seasoning ingredients.
Let stew simmer for 15 to 20 minutes.
Serve over white rice, boiled potatoes or eat with any other food of your choice.
igh heat, saute lamb (or goat), stirring regularly, until you notice
ot beginning to brown. Add goat meat and reduce heat to
tablespoon olive oil & brown goat meat on all 4 sides
Trim meat and cut into bite size cubes.
In a bowl, combine meat with lemon juice, stir, then add onions, garlic thyme, curry paste, pepper, salt, and minced scotch bonnet (habenaro).
Cover and let stand in the refrigerator over night.
Heat oil in skillet and brown the meat.
Add water and simmer for one hour.
Add cubed squash and more water if needed and simmer till squash is tender.
Cook rice in rice cooker using coconut milk instead of water.
Serve stew over cooked rice.
he water, lime juice, and goat meat in a large container
Cut the goat into cubes.
Peel skin
roth and add to the stew. When the last batch of
ain meal, add prawns and goat cheese. Cook for 2 minutes
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.
Mix goat meat with vinegar, soy sauce,
Combine goat meat, chile pepper, curry powder,
Season goat meat with 1 teaspoon salt,
Mix salt, pepper and flour.
Dredge pieces of meat and shake off excess flour.
Heat oil in skillet.
Chop onion and garlic. Brown in skillet until transparent.
Remove with slotted spoon and place in Dutch oven or suitable stew pot.
Add meat to skillet and brown on all sides.
Add to stew pot with garlic and onion. Deglaze skillet with 3 tablespoons of wine vinegar or 1/4 cup red wine.
Add to stew pot with water to cover.
Simmer slowly until tender (1 1/2 to 2 hours).
Stir in curry powder to taste.
n a bowl.
Rub goat shank with about 1/4
o thicken.
top the stew with roasted squash and greens
ot.
TO BRAISE THE GOAT:
Place all ingredients in
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
Over medium heat, saute chopped garlic, onion and soy sauce in oil until lightly browned.
Add stew meat and brown lightly.
Add milk and curry powder.
Cook for 10 minutes.
Add honey and cumin. Stir.
Reduce heat to low and add remaining ingredients.
Continue to cook on low heat for 2 hours.
Serve over rice.
Serves 4 to 6.
side.
For the seafood stew:
Return the seafood stock