Tuesday Dinner: Middle Eastern (inspired) goat stew
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My little non-vegetarian taking minimal interest in a slice of carrot. Her ears are down, completely dissatisfied. Pfft! <3 |
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A mixture of spices, consisting of cumin, turmeric, paprika, garlic, cinnamon, black pepper, salt and a bit of nutmeg |
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Cubes of goat meat, bought frozen. I think most of this is leg meat, $7, will feed about 6-7 people! |
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Tank sniffing away. She's not into goat meat, I think she prefers beef. |
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Starchy goodness. Washed, peeled and cute into large chunks. |
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Two onions, roughly diced. |
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Thawed goat meat covered in the spice mixture. Let marinate for 15 minutes. |
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Large, high sided pan, medium high heat, 2 tablespoons of olive oil. Add meat and brown on all sides. |
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See this? This is flavourful goodness! |
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The meat being cooked in batches. Overcrowding is no good. Remove the goat meat, turn the heat down to medium. |
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Add a tablespoon of olive oil and all the onions, sautée for a couple minutes. |
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Heat on high, poured in chicken stock to de-glaze. Stir it around and loosen up all the flavour bits at the bottom! |
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A over filled bowl of goat meat, about to be put back in the pan. |
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Top it off with more chicken stock, canned tomatoes and water, so that all the meat is submerged. It all gets simmered for about 30 minutes. |
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In went the potatoes... |
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...along with chunks of carrots and a handful of raisins. |
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It'll look like a soup and that's alright! Keep this simmering for another 45 minutes or so, half covered. |
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Taste test, adjust flavours and add your flour/water mixture to thicken it up. Cook for another 15 minutes, covered. |
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I served this up with yellow seasoned rice, optional flat bread and garlic green beans. We were stuffed and still had lots of leaf overs! It'll probably taste even better the next day after all the spices mingle. I'm all for game-y tasting meats. There's no hiding the fact that there's pungent, strong tasting goat meat in there and that's what makes it so good! Of course beef can be used as an alternative...but it just won't be the same. Lamb would be fantastic though! Perfect for a chilly evening, which it happened to be that night. There's no recipe today as I estimated basically everything. It's pretty hard to mess up though, just taste as you go. It'll turn out delicious! |