A hearty and aromatic stew made with tender, farm-raised goat meat.
Blend the tomatoes, 1 large onion, bell peppers, scotch bonnet peppers, garlic and ginger, and set aside.
Broil the braised goat meat chunks in the oven until it is browned on both sides then set aside.
In a large pot, cook the blended tomato mixture on medium heat until it forms a paste. It should reduce to about half its volume.
While the blended tomato mixture is reducing, slice one large onion and set aside.
Once the tomato mixture has reduced, scoop the paste out of the pot and set it aside. In the same pot, heat the oil on medium heat and caramelize the onions until it is mostly softened.
Add the tomato paste to the caramelized onions and add the cook on low- medium heat for 5 minutes.
After 5 minutes, pour in the stock, and season with bouillon, dried thyme and curry powder. Stir and continue to cook for another 10 minutes on low heat.
After 10 minutes, add in the cooked goat, stir, and cook the stew covered for another 5 minutes on low heat. Taste for salt and adjust to your preference, and cook for another 5 minutes covered.
After 5 minutes, you stew is ready to serve! This stew is best served with white rice and plantains. It can also be eaten with yams.
Before you start making this stew recipe, you will have to braise your meat properly, so you can eventually add it to complete the stew. If you need instructions on how to properly braise your meat, here's easy to follow instructions.
10 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.