Mélange Travel & Lifestyle Magazine January 2018 | Page 507

Grandma’s Old-Fashioned Goat Meat Stew
Goat meat
Seasoning (of your choice)
Garlic powder
Onion powder
Curry powder
Sazon seasoning
Cayenne pepper
Bouillon
Wash the goat meat with water
and vinegar. Repeat this step, this
time only with water.
In a bowl, add the goat meat and
some salt to taste. Add some
curry and a LITTLE of browning
gravy to colour to the meat. Mix
ingredients together until meat is
coloured evenly.
Flour
Sugar
Salt
Garlic
Onion
Green Pepper
Red Pepper
Thyme
Add the slightly seasoned goat
meat to a pressure cooker with
some water. Bring the meat to a
boil until tender; be sure it does
not become too soft.
When the meat is cooked, let
cool then drain the water in
preparation for frying.
Chive
Ketchup
Heat vegetable oil in a large
Soy sauce
Cornimex
Browning gravy
Water
Vinegar
Vegetable oil, for frying
* Following this recipe may be difficult due to the
fact that no measurements were provided. But,
the technique behind my grandmother’s great
cooking is “tasting”. Throughout the entire recipe,
continue to taste and I can guarantee a great
turnout. “ - Nivea
pot at medium heat. Add the
chopped onions, peppers, chives
and garlic. Slightly fry and stir the
vegetables.
Add the goat meat to the pot
with vegetables and fry until
meat is completely browned and
cooked.
Add water, ketchup, bouillon
block(s), curry, seasoning, garlic
powder, onion powder, cayenne
pepper, sazon, thyme, cornimex
and soy sauce. Let simmer.
Mix a small amount of flour and
water together. Add mixture to
pot to thicken the sauce.
Once the sauce has thickened, it
will be ready for serving.