Goat Meat Stew
This goat meat stew gets its depth from three separate cooking stages rather than one pot. The meat is simmered in its own juices, then fried until golden, and finally finished in a tomato and pepper base that has been boiled dry and fried in the same oil. The reserved stock goes back in at the end, so nothing is wasted. Spoon it over rice, yam or spaghetti.
Instructions
Put the goat meat in a pot with some of the chopped onions, 1 tsp salt and the stock cube. Let it cook in its own juices first, then add extra water and keep cooking until the meat is tender. Lift the meat out, set it aside and keep the stock.
Blend the fresh tomatoes, fresh pepper and some onions into a smooth paste. Pour it into a dry pot and boil it until all the water has cooked off and the paste looks thick.
Fry the cooked goat meat in oil until it is golden brown, then set the meat aside. Pour the hot oil into a clean, dry pot.
Add more chopped onions to the oil and stir fry for about 2 minutes. Add the cooked tomato paste and stir constantly so it does not burn. Cook for about 20 to 30 minutes.
Return the fried goat meat to the pot along with the stock cube, the reserved meat stock and salt to taste. Stir well and cook for 10 minutes.
Serve hot with rice, boiled yam, spaghetti or other sides.
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