Stewed Goat Recipe

Ingredients 

2.5 lbs Bone-In Goat Cubes

¾ tsp Anis seeds (optional)

¾ tsp Caraway seeds (optional)

1 Tbsp Adobo all-purpose seasoning 

2 Tbsp Lemon pepper

2 Tbsp onion powder

2 Tbsp garlic powder

3 Tbsp Soy sauce 

2 packs Sazon seasoning 

½ Tbsp ground Cumin

½ Tbsp ground Turmeric

½ Tbsp ground coriander

1 Tbsp dried Italian seasoning

4-5 Whole cloves 

1Tbsp Fresh Thyme

1Tbsp Rosemerry

1 cup each – Bell-pepper (red, orange)

1 large Onion (half for base & half to add to gravy)

1 ½ Tbsp Fresh Garlic 

1/3 cup Vegetable oil (cover bottom of pot)

¼ cup sugar

1 Tbsp Tomato paste 

1 cup Celery  

2 small lemon/lime

1 cup vinegar

3 medium size carrots

4 medium size potatoes 

Instructions

15 minutes pressurizing time

15 minutes simmering time

1. Wash and clean goat meat

2. Trim excess fat off goat meat.

3. Wash meat thoroughly with vinegar, lime, or lemons.

4. Marinade Mixture – add to blender or food processor onion, Anis and Caraway seeds, thyme, whole clove, garlic, bell pepper, celery, and oil. Blend ingredients thoroughly, then add to meat and mix thoroughly.

*** You can let mixture marinade over night, but if pressed for time, let meat marinade 1-to-2 hours before cooking.

5. Add pressure cooker pot to stove on medium high, add oil and sugar until caramelized.

Note: Take care to monitor the oil and sugar mixture as it begins to caramelize. Caramelize to a dark brown/caramel color. Cooking too long or at too high of a temperature will cause the mixture to turn black. This will give the food a bitter taste.

6. Add goat meat once sugar and oil caramelized to a dark brown color. Stir and coat meat thoroughly in the mixture. Once thoroughly coated, let simmer for 15 minutes covered on medium heat. After 15 minutes, add pre-boiled water until meat is covered.

7. Lock pot cover into place and pressurize.

Note: If you do not know how to use a pressure cooker pot, do your research on how to properly use it. You can purchase a pressure cooker pot at most retail stores. 

8. Let pressurize for 15 minutes. After the pressure cooker starts to make pressurization sound. After 15 minutes, depressurize and remove the cover. Then check for desired tenderness.

9. Once tender, add all remining vegetables, along with carrots and potatoes.

10. Cook for 10-12 minutes or until vegetables are tender. Halfway through cooking time, remove some of the liquid, add tomato paste, then add back to gravy for remaining cooking time.