Goat stew
Goat simmered with cumin, peppers and potatoes in a mild tomato sauce.
Ingredients
- 900 g boneless trimmed goat shoulder, in 4 cm cubes
- 20 g rapeseed oil
- 200 g chopped onions
- 300 g red peppers in wide strips
- 300 g chopped tomatoes without added salt
- 400 g waxy potatoes in 4 cm pieces
- 12 g crushed garlic
- 15 g grated fresh ginger
- 3 g ground cumin
- 4 g sweet paprika
- 700 g hot water
- 4 g fine salt
Preparation
Prepare for 30 min: check goat freshness and origin, remove excess external fat and very tough membranes, then pat cubes dry. Chop onions, prepare garlic and ginger and deseed peppers. Peel potatoes and keep in cold water in the refrigerator until adding; discard this water. Do not rinse meat under the tap, which could spread splashes around the kitchen.
Heat the 20 g oil in a casserole and brown the goat in three small batches for 12 min total. Turn without crushing pieces, then set aside in a cooking container. Cook onions in the same casserole for 8 min over medium heat. If the base dries, add a small spoonful of the measured water rather than extra uncounted oil.
Add garlic, ginger, cumin and paprika and briefly stir without letting spices blacken. Incorporate tomatoes and work the mixture for 10 min total for this step, until the raw smell disappears. Return goat with its cooking juices, pour in the 700 g hot water minus any already used, and add the 4 g salt. Bring to a gentle simmer and cover.
Simmer gently for 1 h 40 min, stirring occasionally to release cubes from the base. Check that the largest pieces reach at least 70 °C in the centre for 2 min. Then test resistance with a fork: goat should begin softening before vegetables arrive. If still very firm, extend this stage and add a little water before proceeding.
Drain potatoes, discard soaking water and add them with the peppers. Continue covered for 30 min, stirring gently so potatoes do not break. A knife blade should pass through easily while pepper strips remain recognisable. If liquid runs short, pour a little hot water down the side without unnecessarily submerging everything.
Uncover and reduce for about 5 min if needed. Check a large potato and goat cube together; everything must be tender before serving. Potato starch gives the sauce body without flour. Divide meat and vegetables among four deep plates. The 2 h 45 min corresponds to the stated stages; firmer goat requires a longer total, which should be recorded rather than serving prematurely.