Stewed Goat meat

Brown stew Goat II
1 Tablespoon Cooking Oil
1 Tablespoon Cumin
1 Tablespoon ground Allspice
1 Tablespoon Coriander
1 ½ teaspoon Salt
1 ½ teaspoon Black Pepper
2 Tablespoon chopped Garlic
3 pounds goat meat, can substitute lamb meat
½ scotch bonnet pepper, optional
2 large Onions, diced
2 teaspoons Ground Ginger
1 large sprig Thyme


Heat oil in a large Dutch oven over medium heat. Add cumin, allspice, coriander, salt and black pepper. Stir with a large spoon until pasty. Add garlic and stir. Add goat meat. Stir until meat is well coated. Cover pot tightly, reduce heat to medium low and let cook for 1 hour. After 1 hour remove the lid and stir well. Test meat for tenderness and flavor. If needed, add 1 cup water, stir well replace lid and cook for an additional 30 minutes to 1 hour. If needed add salt and black pepper ½ teaspoon at a time, until desired taste is reached. Add remaining ingredients and 1/2 cup water. Stir well, replace cover and increase heat to medium and cook for 20 minutes. Stir and serve.


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