Kabritu stoba (Caribbean goat stew)

    (20)
    2 hours 15 min

    This is a spicy goat stew recipe that originates from the Dutch Antilles. Goat stewing meat is simmered with onion, red pepper, tomato, sweet soy sauce, nutmeg and paprika. Sweet soy sauce can be found in larger supermarkets; Cook's is a popular brand.


    18 people made this

    Ingredients
    Serves: 6 

    • 1L cool water
    • 3 tablespoons lime juice
    • 900g goat stewing meat, cut into 2.5cm cubes
    • 2 tablespoons vegetable oil
    • 1 onion, diced
    • 1 red pepper, diced
    • 1 tablespoon tomato puree
    • 250ml water
    • 1 tablespoon distilled vinegar
    • 1 tablespoon sweet soy sauce
    • 1 teaspoon nutmeg
    • 1 teaspoon paprika
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:1hr50min  ›  Extra time:10min soaking  ›  Ready in:2hr15min 

    1. Stir together the water, lime juice and goat in a large container. Let stand for 10 minutes, then drain the goat in a colander, and squeeze out as much water as possible.
    2. Heat the rapeseed oil in a large frying pan until smoking over medium-high heat. Add the drained goat meat, and cook until browned all over, about 7 minutes. Stir in the onion and pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato puree. Pour in the water, vinegar and soy sauce; season with nutmeg, paprika, salt and pepper.
    3. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (17)

    0

    I have made this recipe and is very nice tried it with goat and also lamb as goat was not available. Very nice recipe and also slow cooked it 8hrs low. Not sure where they sell goat meat in Norfolk. But luckly got some Beccles Farmers market. Was well liked by my friends.  -  30 Sep 2012

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    20

    This was delicious! WOW! I did add another cup of water during the cooking and then about a half cup of chicken broth. I also put in about 3 T of tomato paste instead of 1. The secret to tenderness is to cook it low and slow. I served this over basmati rice and it got rave reviews! A definite "do again".  -  26 May 2008  (Review from Allrecipes US | Canada)

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    18

    This was awesome! I followed the directions exactly up to Step 3: I poured all the contents into a crock pot and let it simmer on low for 4 hours. To adapt the recipe to the crock pot, I added 2 additional cups of water and a can of chicken broth. This was my first time trying goat...and I wasn't disappointed!  -  13 Feb 2011  (Review from Allrecipes US | Canada)

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