A new computer and fantastic, free service on my camera from the Canon Factory and I should be (hopefully!) back in business for awhile!
And what a fantastic recipe to come back with:
Does anyone remember these cute little fellas?
That’s Apple the Goat (Ren’s goat) & his mama
My dad had 5 goats this summer (along with 2 sheep, 2 pigs, ducks & rabbits) and these grass-fed, pasture-raised, organic & very much loved animals are now dispersed among the Dahlkemper freezers!
Just look at how gorgeous & lean goat meat is!!
Nanni and Zeus left the Northern hemisphere today so, in honor of their journey, I made this African Goat stew!
I found this recipe and altered it to my own liking; the dish can just as easily be made with beef or chicken and would still be great!
I think that next time, however, I will just brown the meat and then throw everything in the crock pot (besides the peanut butter & flour) to both save on time and so I can smell this delicious combination of flavors all day long!
1 1/2 lbs. goat (or any other stew meat)
4 tablespoons olive oil, divided
1 1/2 cups onion, diced
4-6 large carrots, sliced (I used 4 and it wasn’t nearly enough for my family’s taste!)
2 cloves garlic, minced
4 red potatoes, chopped into 1/2 inch pieces
1 bay leaf
1 teaspoon ground ginger
1 teaspoon ground cloves
dash of cayenne pepper
3 tablespoons tomato paste
1 lemon, juiced
4 cups beef stock
3 -4 tablespoons peanut butter
1 tablespoon flour
Brown meat, about 7 minutes
Remove with a slotted spoon and set aside
Saute onions until translucent
Add garlic and saute until fragrant, about 30 seconds
Add bay leaf, ginger, cloves, cayenne pepper, tomato paste & the juice of 1 lemon
Stir to combine
Add meat and stock
Bring to a boil, reduce to a simmer and cover
Cook until tender, about 2 hours
Add to stew and combine
Season with salt & pepper to taste
Serve over rice & enjoy!
Fiona & Ren approved!