Northern Style Goat Stew
Equipment
- Blender
- Saucepan
- Wooden Spoon
- Bowl
- Cooking Pot
Ingredients
For The Goat Seasoning
- 1 large Onion (cut into 4)
- 50 grams Ginger
- 1 bulb Garlic
- 1 tsp Anise Seeds
- 1 tbsp Rosemary
- 1 tbsp Black Pepper Corn
- 1 ltr Water
- 1.5 kg Goat Meat
- 1 tbsp Salt
For The Stew
- 800 ml Vegetable Oil
- 1 large Onion (sliced)
- 200 grams Tomato Paste
- 1 large Onion (puréed)
- 1 tbsp Garlic Paste
- 8 large Tomatoes (puréed)
- 10 Red Scotch Bonnet Pepper (puréed)
- 1 tbsp Curry Powder
- 1 tbsp Dried Rosemary
- 6 Bay Leaves
- 1 tbsp Dried Rosemary
- 6 Bay Leaves
- 1 tsp Salt
- 1 tbsp Shrimp Powder
Instructions
- In a blender, add onions, ginger, garlic, anise seeds, rosemary, and black peppercorn.
- Add water and blend all ingredients until a fine purée is formed.
- In a pot over medium heat, add your goat meat, and pour the blended ingredients over.
- Add salt, stir, cover and let simmer for about 40 to 45 minutes or more till the meat softens to your desired texture.
- In another pot, add vegetable oil, and the cooked goat meat, and fry for 20 minutes or until golden brown, stirring occasionally.
- In the same pot, remove goat meat, add sliced onions, and allow it to fry for 6 minutes till the onions are translucent, add tomato paste and fry for 15 mins stirring continuously.
- Add onion purée, garlic purée, and ginger paste and let simmer for 15 minutes stirring occasionally.
- Add some tomato purée, 6 Bay Leaves, 1 teaspoon Salt, 1tbsp blended scotch bonnet, goat stock and stir, allow it to simmer for 20 minutes stirring occasionally .
- Add your fried goat meat, shrimp powder, curry powder, rosemary, and bay leaves, and let simmer for 15 minutes stirring occasionally.
- For the final touch ups, add some salt and yellow scotch bonnet and stir.
- After two minutes turn off the heat and your goat stew is ready to serve.
- Serve this with white rice or any side dish of choice.
- Enjoyyy!