Monday, November 8, 2010
I made this in a crock pot but you can also do it on the stove top. Just cook the meat on medium heat and reduce to low heat after adding veggies.
This is the one of the recipes to go into my cookbook.
1 can beef broth (14.9 oz)
2 lbs lamb stew meat, cubed (i used lamb and goat stew meat)
1 1/2 tbsp parsley (fresh would be better but i only had dried)
1 tsp dried thyme
1 lb baby carrots, chopped
1 lb potatoes, sliced (i used red potatoes, skin on)
1/2 large onion, finely chopped
1 cup mushrooms, chopped
1 tbsp chopped garlic
3 tbsp flour
1/4 cup EVOO (extra virgin olive oil for kitchen newbies)
1/2 tsp cayenne
1/2 tsp curry
1/2 tsp cumin
1/8 cup vinegar (same as 1oz)
1 pack Sauzon (you can find this near other mexican spices. comes in a box with 10 pks)
hot sauce, salt and pepper (to taste)
1. Combine broth, meat, vinegar, parsley, thyme, garlic, cayenne, curry, cumin, sauzon, hot sauce, S/P in crock pot on high, covered. Allow to cook while chopping veggies. Stir occasionally.
2. Chop and add veggies as you go. Carrots first, then potatoes, onions next, mushrooms last. Cook for 30 min
3. Mix flour and oil in a cup until smooth (or you can make a rue instead). Stir into stew. Add more or less of mixture to thicken as you like. Cook for 2-2 1/2 hrs on high heat, stirring occasionally.
TIP: Goat meat has many bones and is very fatty. I trimmed much of the excess fat but left some for flavor. I did the same with the bones, trimming the meat from the small bones but leaving the bigger bones in. Once the meat was able to pull off the bone easily, the dish is done.
Its a bit spicy because I like spicy but you can omit the cayenne and hot sauce if you want it mild. I also added a cup of chicken broth, thinking that one can wouldn't be enough (got ahead of myself). In the end, I realized I didn't need it cause it came out more like a soup than a stew. No worries though. You can pour this over rice or mashed potatoes.