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Curried Goat Stew

From Statesboro Market2Go

<p>A spicy savory stew that uses local chevon, vegetables, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: africanbites.com (Entered by Ariana Giddens)
Serves: 5


Ingredients
2 1/2 to 3 pounds Goat meat (cut into small pieces)
1/2 cup Cooking oil (divided)
1 medium sized Onion (sliced)
1 teaspoon Ginger (minced)
1 teaspoon Garlic (minced)
4 Roma tomatoes (diced)
3 or 4 teaspoons Curry powder
1 teaspoon White pepper
1 teaspoon Smoked paprika
1 teaspoon Fresh thyme (chopped)
2 tablespoons Fresh parsley (chopped)
2 Green onions (sliced)
1 Scotch bonnet pepper
OR other hot peppers as substitutes
1 tablespoon Bouillon Maggi

Step by Step Instructions
  1. Boil the chevon with salt & pepper to taste, and some onion in a pot for 60 to 90 minutes. Drain and reserve the stock for later use.
  2. Add 1/4 cup of oil to the pot and brown the chevon for 5 to 10 minutes, then add the onions, ginger, and garlic, then cook for 1 or 2 additional minutes.
  3. Add the tomatoes, curry powder, white pepper, smoked paprika, hot pepper and fresh thyme, stirring frequently.
  4. Add additional seasoning to taste, and the bouillon along with 2 cups of the reserved stock. Bring the mixture to a boil, then reduce it to a simmer for 30 to 40 minutes. Add water to the mixture if needed, and stir occasionally
  5. If desired, stir in green onions, additional hot peppers, and/or parsley, then serve.

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