Caldeirada de Cabrito Ć Moda Angolana
- š 0.5 kg goat meat, cut into pieces
- š 0.5 lemon, for juice
- š§ 3 cloves garlic, crushed with salt
- š§ 1 teaspoon salt
- š« 70 ml olive oil (e.g., Borges Extra Virgin)
- š· 50 ml white wine
- š„ 6 medium potatoes, peeled and quartered
- š 250 g chopped tomatoes
- š§ 1 medium onion, diced
- šæ 1 bunch parsley, left whole
- š« 3 large bell peppers (assorted colors), chopped
- š 100 g sliced chorizo
- š 100 g sliced blood sausage
- š« 50 g assorted pitted green and black olives
- š« 1 Knorr meat stock cube
- š§ 50 ml water
A hearty and colorful Angolan-Style Goat Stew that combines tender goat meat, potatoes, bell peppers, olives, and chorizo in a robust tomato sauce, seasoned with lemon and parsley.
Caldeirada de Cabrito Ć Moda Angolana, or Angolan-Style Goat Stew, is a hearty and colorful dish that celebrates the rich flavors of Angolan cuisine. This stew combines tender goat meat with potatoes, a medley of vibrant bell peppers, olives, and two kinds of chorizo in a robust tomato-based sauce. Enhanced by the zesty touch of lemon and the aromatic presence of parsley, it's a feast for the senses and a comforting dish perfect for family meals.
Ingredients
š 0.5 kg goat meat, cut into pieces
š 0.5 lemon, for juice
š§ 3 cloves garlic, crushed with salt
š§ 1 teaspoon salt
š« 70 ml olive oil (e.g., Borges Extra Virgin)
š· 50 ml white wine
š„ 6 medium potatoes, peeled and quartered
š
250 g chopped tomatoes
š§
1 medium onion, diced
šæ 1 bunch parsley, left whole
š« 3 large bell peppers (assorted colors), chopped
š 100 g sliced chorizo
š 100 g sliced blood sausage
š« 50 g assorted pitted green and black olives
š« 1 Knorr meat stock cube
š§ 50 ml water
Instructions
1- Prepare the Goat Meat:
- Wash and cut the goat meat into pieces.
- In a mortar and pestle, crush garlic with salt to form a paste. Add this to the goat meat in a Le Creuset-style enamel cast iron pan.
2- Seasoning:
- Squeeze the juice of half a lemon over the meat.
- Pour 70 ml of olive oil and 50 ml of white wine over it. Mix thoroughly using a wooden spatula.
3- Cooking:
- Place the pan on an induction cooktop set to medium heat (level 6).
- Cover with the lid and cook for 15 minutes.
4- Add Vegetables and Base:
- Uncover and add quartered potatoes, chopped tomatoes, diced onion, and a whole bunch of parsley.
- Add 50 ml of water, 1 teaspoon of salt, and the Knorr meat stock cube. Stir, cover, and cook for another 10 minutes.
5- Finalize:
- Add chopped bell peppers, sliced chorizo, sliced blood sausage, and olives.
- Stir gently to mix without breaking veggies, cover, and simmer on medium-low heat (level 4) until potatoes are tender and the sauce thickens as desired.
Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Servings: 4-6
Calories: 400 per serving
Protein: 25g per serving
Fat: 22g per serving
Carbohydrates: 30g per serving
Equipment: Le Creuset-style enamel cast iron pan, Induction cooktop, Mortar and pestle, Knife and cutting board, Spice grinders, Wooden spatula, White rectangular baking dish, Metal serving spoon
Cooking Tips
- Properly season the goat meat with citrus and garlic to neutralize the gamey aroma.
- Use whole parsley sprigs for aromatic infusion without overpowering the dish.
- Add bell peppers toward the end to maintain their color and texture.
#goatstew #angolancuisine #comfortfood #traditionalrecipe #heartymeal
Receitas Da Tia Gucci: https://www.youtube.com/@ReceitasDaTiaGucci
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