Ingredients:
For the meat:
½ lb goat meat
1 lb cow feet
½ lb cow skin
3 inch ginger root
1 large onion
1 tbsp thyme
1 tbsp rosemary
1 tbsp anise seeds
3 cloves garlic
2 tbsp salt
For the stew:
4 cups tomato puree
5 pieces of habanero peppers
2 ½ cups sunflower oil
2 large onions (sliced)
1 large onion (sliced)
1 tbsp curry powder
1 tsp cumin powder
1 tsp cloves powder
1 tsp salt to taste
How to make it:
First blend the ginger, onion, thyme, rosemary, garlic and anise seeds then set it on the side.
Clean all the meat then add the blended mixture. Allow this to cook on a medium heat until the meat is soft. This could take about 30 to 45 minutes.
In a saucepan, heat up the oil then peel and slice 2 large onions. Fry the onions until they are brown in color.
Ones the onions are nicely browned, take them out and blend them with 2-3 tablespoons of water then, set it on the side, we will be using it later in the stew.
Now, using the same oil, fry only the goat meat until they are golden brown. Take them out and set it on the side as well.
After taking the goat out of the oil, peel and slice 1 large onion and add to the hot oil. Fry until the onions are caramelized.
At this point, blend the habanero peppers, and together with the pureed tomatoes, add them to the oil and stir. Let the tomato cook on a medium heat until most of the water evaporates. This should take about 45 minutes to an hour.
Make sure to stir every 5 to 10 minutes.
After most of the water has evaporated, add curry powder, cumin powder and cloves powder and stir.
Then, add the blended, fried onions from earlier and stir well.
Add all the meat plus the stock from the meat and stir everything together.
Taste for salt and add more if needed.
Tip: Always and only taste for salt AFTER you have added the stock. Because the stock alredy has salt in it.
Allow the stew to simmer for 8-10 minutes on medium to low heat and it’s ready!
