Soul Food Recipe - Kiddie (Goat Stew)

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Kiddie (Goat) Stew

Goat stew meat is almost always sold cut into pieces with plenty of bone still attached, but those bones make a great sauce. If you have to make a substitute, use 4 pounds bone in lamb stew such as the neck or 3 pounds boneless lamb shoulder.

Ingredients:

3 tablespoons vegetable oil
4 pounds goat stew meat, cut into 2-inch pieces
3 large onions, sliced
3 garlic cloves, minced
1/3 cup all purpose flour
4 cups beef broth, homemade or canned
2 tablespoons tomato paste
2 tablespoons chopped fresh chives, or 2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground cloves

Directions:

Heat the oil in a 5-quart. Dutch oven or soup kettle. In batches add the meat and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Set the browned meat aside.

Add the onion and arlic to the Dutch oven and cook, stirring often, until the onions are lightly browned, about 6 minutes. Stir in the flour and cook, stirring constantly, until the four is lightly browned about 2 minutes. Then stir int he broth, tomato paste, choves, salt, pepper and cloves.

Return the meat to the pot and bring to a simmer. REduce the heat to medium-low heat and simmer, stirring often, until the meat is tender, about 1 1/2 hours. Serve immediately.

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