J
Jeanh
Guest
INGREDIENTS:
1/1 kl goat meat, cut into cubes
1/2 cup vinegar
1/2 cup vegetable oil
1 tbsp. minced garlic
1 onion, minced
1/2 tsp. chili flakes
3 diced tomatoes
1 cup tomato sauce
6 tbsp. liver spread
2 cups water
2 potatoes, quartered
1 large carrot, sliced
3/4 cup Spanish green olives (optional)
3/4 cup red bell pepper, sliced
salt and pepper, to taste
PROCEDURE:
Combine the vinegar, salt and black pepper in a large bowl. Marinate the goat meat for at least an hour to eliminate the smell and taste of the meat in the refrigerator.
Reserving the liquid, remove the goat meat from marinade.
Heat 1/4 cup oil in a large pot (or casserole) over medium heat.
Fry potatoes and carrots until lightly brown.
Remove and set aside.
Stir-fry the marinated goat meat;
cook until lightly brown all in the same pot.
Remove and set aside.
Sauté the garlic and onion until fragrant and translucent.
Add chili flakes (if using) and tomatoes; stir-fry until wilted.
Return goat meat and accumulated juices to pot.
Pour tomato sauce and liver spread;
stir and simmer for 2 minutes.
Add water and bring to boil then simmer for an hour or until the meat is tender. (You may add more water if the sauce seems to dry up, a little at a time.)
Stir occasionally.
Add potatoes, carrots and green olives.
Cook and simmer until tender, about 6 minutes.
Season salt and pepper to taste.
Add bell peppers, cook for another 2 minutes.
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