Traditional Goat Meat Stew
- π 2 pounds goat meat, cut into chunks
- π₯ 2 carrots, diced
- π§ 1 large onion, chopped
- π 2 tomatoes, chopped
- πΆοΈ 1 bell pepper, diced
- π§ 3 cloves garlic, minced
- π± Fresh herbs (parsley, thyme)
- π§ Salt and pepper to taste
- π« 4 cups beef or vegetable broth
- πΆοΈ 1 teaspoon ground cumin
- πΆοΈ 1 teaspoon ground coriander
Traditional Goat Meat Stew is a hearty and flavorful dish that showcases tender pieces of goat meat simmered slowly with a rich blend of spices, vegetables, and aromatic herbs. The goat meat becomes incredibly tender as it cooks, absorbing the delicious flavors from the broth and accompanying ingredients such as tomatoes, bell peppers, garlic, and onions. This stew is often enhanced with spices like cumin, coriander, and bay leaves, making it a warming and satisfying meal. Perfect for gatherings or family dinners, it pairs beautifully with rice or crusty bread, providing a taste of traditional home cooking.
Dive into the heart of Northeastern Brazil with this mouthwatering goat meat stew. This traditional dish combines vibrant spices and fresh herbs, resulting in a rich and hearty meal perfect for any occasion. Serve it alongside white rice, couscous, and a fresh salad for a complete Brazilian cultural experience.
Ingredients
π Several pounds goat meat cut into pieces
π Juice of 1 lemon
π₯ 1/4 cup vinegar white or apple cider
π« Drizzle olive oil or regular oil
π§ 2 cloves garlic minced
π§ 1 onion diced
πΏ 1-2 tablespoons annatto powder
πΆοΈ 1-2 tablespoons Bahian seasoning Tempero Baiano
π§ 1-2 tablespoons salt
πΏ 2-3 tablespoons oregano
π 2-3 bay leaves
πΌ 1-2 tablespoons turmeric
π« 1/2 green bell pepper diced
π 1 tomato diced
π§ Water enough to cover the meat
πΏ Fresh cilantro for garnish
Instructions
1- Prepare the Meat:
Rinse and cut the goat meat into desired pieces.
In a large bowl, soak the meat in water combined with the juice of one lemon and vinegar to neutralize any gamey odor.
2- Season the Meat:
Drain the soaking water from the meat.
Generously season with annatto powder, Bahian seasoning, salt, oregano, bay leaves, and turmeric.
Mix well to ensure even coating.
3- SautΓ© Aromatics:
In a pressure cooker, heat a drizzle of oil over medium heat.
SautΓ© minced garlic and diced onion until they become lightly golden and translucent.
Avoid burning the garlic.
4- Brown the Meat:
Add the seasoned goat meat to the pressure cooker.
Sear the meat while stirring occasionally until it releases its own juices and is well-browned.
5- Combine Vegetables:
Add the diced green bell pepper and tomato to the pressure cooker.
Pour in enough water to just cover the meat.
6- Cook under Pressure:
Close the pressure cooker and cook for approximately 30 minutes.
After cooking, allow the pressure to release naturally.
7- Garnish and Serve:
- Garnish the stew with freshly chopped cilantro before serving.
Prep Time: 15 minutes
Cook Time: Approximately 30 minutes under pressure
Total Time: 45 minutes
Servings: 4-6
Calories: Approximately 300-400 (variable, estimate only)
Proteins: ~25-35g
Fats: ~15g
Carbohydrates: ~10-15g
Equipment: Large bowl, Spoon, Pressure cooker, Wooden spoon, Stovetop gas range
Cooking Tips:
Soaking: Soaking goat meat in vinegar and lemon juice helps reduce any strong, gamey odors.
Searing: Properly searing the meat enhances flavor and seals in the juices.
Garlic: Ensure garlic does not burn during sautΓ©ing to preserve its flavor.
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YouTube channel - Ana Lemos: https://www.youtube.com/@analemos9253
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