Gastronomixs

Mexican goat stew

This stew is inspired by Mexican cuisine, in which ingredients such as jalapeño peppers or other peppers, cumin, and kidney beans combine perfectly with goat meat.

Creation by Jelte Smit, ROC Friese Poort, Sneek, the Netherlands.

Mexican goat stew

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Ingredients

2

kg

goat, hind leg or neck

10

 

tomatoes

8

 

onions, finely chopped

5

 

chilli peppers

5

 

jalapeño peppers

6

cloves

garlic

1

litre

chicken stock

100

g

flour

400

g

kidney beans, soaked

1

tbsp

cumin

1

tbsp

oregano, dried

3

pieces

star anise

As needed:

 

salt and pepper

Preparation method

  • Finely chop the garlic and peppers and remove the seeds.
  • Clean the goat’s leg or neck and remove the bones and membrane.
  • Cut the meat into small cubes.
  • Gently fry the onion, garlic, and chilli peppers with the cumin, oregano, and star anise.
  • Add the meat and fry for a while longer.
  • Add two tablespoons of flour and heat thoroughly.
  • Add the chicken stock and leave to simmer for two hours.
  • In the meantime, chop the tomatoes into cubes and add to the stew together with the kidney beans.
  • Leave to cook for another fifteen minutes and season to taste with salt and pepper.

Serving suggestions

  • Serve with rice, sweetcorn, and coriander.
  • Serve with tortillas, sour cream, avocado, and lime.
  • Vary with sweetcorn, avocado, and tomato components.

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