he water, lime juice, and goat meat in a large container
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.
Mix goat meat with vinegar, soy sauce,
Combine goat meat, chile pepper, curry powder,
Season goat meat with 1 teaspoon salt,
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.
o thicken.
top the stew with roasted squash and greens
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.
ix in the tomato paste, goat meat, pureed peppercorn sauce, and
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
igh heat, saute lamb (or goat), stirring regularly, until you notice
ot beginning to brown. Add goat meat and reduce heat to
1. Add all ingredients in the slow cooker
2. Simmer on high 4-5 hours or on low 8-10 hours
3. Add tomatoes the last hour if cooking on low or 30 minutes if cooking on high
Cut the goat into cubes.
Peel skin
roth and add to the stew. When the last batch of
roiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on
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
ot.
TO BRAISE THE GOAT:
Place all ingredients in