Here is an amazing recipe for goat stew that is intriguing and spicy without being overly hot a stew widely consumed in the carribean and africa the goat meat is slowly cooked for about 1 2 hours you can cut the cooking time in half by using a pressure cooker it is a must have for someone who likes cooking tough cuts of meat then fried.

You can purchase goat meat at most international markets ndash halal markets or from mexican and latin american butchers goat meat is comparable to beef shanks or briskets so feel free to swap the goat meat for these cuts of meat this jamaican curry goat is one of my favorite jamaican dishes mdash never seem to get enough off of it.

Ing stews v tr which was a treat to me and my food was regulated thus i ate a bunch of raisins for my breakfast a piece of the goats flesh or of the turtle for my dinner broiled for to my great misfortune.

Add 1 2 a cup of hot water to the pan and stir to mix well bring to a simmer and cover the pan cook until the meat is tender you will need to keep checking on the goat or sheep as it cooks and adding more water to the sauce if all the water dries up.

This beef stew is traditionally prepared in a cooking pot called a caldero but you can use any heavy pot recipe variations for a puerto rican touch substitute 2 tablespoons of the tomato sauce with 2 tablespoons sofrito a tomato pepper garlic onion herb sauce you can find prepared sofrito in most large markets.

The first step to perfecting this stew recipe is to sear the lamb when searing meat the natural sugars on the outside caramelizes as the proteins browns as a result a rich brown crust starts to.

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My grandfather was a violinist an engineer a writer a man beyond his time eventually he made his way to durango mexico ndash where my family is from each time we visited my abuelito we would eat birria de chivo or mexican stew made with goat since goat is hard to find in the us i rsquo m making this dish with beef.

Cooking up kitchen love ten miles north of south ftc disclosure palatable pastime is written edited and owned by sue lau.