Kabritu Stoba (Dutch Antilles Goat Stew)
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
65
Spice
55
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Water3 tbsps
Lime Juice2 tbsps
Vegetable Oil1 tbsp
Tomato Paste1 tbsp
Distilled White Vinegar1 tbsp
Sweet Soy Sauce1 tsp
Nutmeg1 tsp
Paprika1
SaltDirections:
1
Stir together the water, lime juice, and goat meat in a large container
2
Let stand for 10 minutes, then drain the meat in a colander, and squeeze out as much water as possible
3
Heat the canola oil in a large skillet until smoking over medium-high heat
4
Add the drained goat meat, and cook until browned all over, about 7 minutes
5
Stir in the onion and bell pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato paste
6
Pour in the water, vinegar, and soy sauce; season with nutmeg, paprika, salt, and pepper
7
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 1 1/2 hours
8
Stir occasionally and add more water if needed to prevent sticking