Spicy Goat Stew: Dominican Republic

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

Sofrito:
Juice of 1 lime
1 cubanela pepper (or green bell
pepper), seeded and chopped
2 cloves fresh garlic, chopped
1/2 onion, chopped
1 1/2 tsp fresh cilantro, chopped
1 fresh jalapeno, chopped
4 tbsp tomato paste
2 lbs goat meat, cubed
1 1/2 tsp olive oil
1 1/2 tsp white sugar
1/2 + 1 cup water
2 roma tomatoes, chopped
1/2 tsp dry oregano

Put all the sofrito ingredients, except tomato paste, in a blender and process until nearly smooth. (A few small lumps are OK.) Marinate the goat meat in the sofrito overnight in the fridge. Heat oil in a large skillet or braiser. Add sugar. Separate the meat from the sofrito, reserving the marinade. Once the sugar turns an amber colour, add the meat and fry until it's browned on all sides. Add the reserved sofrito along with tomato paste and 1/2 cup of water. Cover and simmer over medium heat until meat is tender and the liquid is nearly gone. Add tomatoes and oregano; mix well. Add 1 cup of water and simmer until the liquid is reduced to a thin sauce. Season to taste. Serve with your favourite rice. Makes 2-4 servings.