👨‍🍳 Instruktioner

1. 1

   Wash and cut the goat meat into stewing pieces. Place in a large pot, add enough water to cover, along with the whole garlic cloves, lemon rings, dried thyme, salt, and white wine vinegar.

   💡 Proffstips: Boiling with lemon and vinegar helps to tenderize the meat and reduce any strong 'goaty' smell.
2. 2

   Bring the pot to a boil, then reduce the heat to medium-high and simmer until the goat meat is tender. This can take 1.5 to 2 hours.

   ⏱️ 1.5-2 hours
3. 3

   Once the meat is tender, remove the lemon rings and drain most of the liquid, leaving about a cup of stock in the pot.

   💡 Proffstips: Discard the lemon rings.
4. 4

   Add the vegetable oil to the pot with the meat and stock. Stir in paprika, black pepper, optional Maggi/oxo cubes, and dried chili peppers. Fry the meat until it begins to brown.

   ⏱️ 5-7 minutes
5. 5

   Add the chopped onion and sauté until softened, about 2 minutes.

   ⏱️ 2 minutes
6. 6

   Stir in the chopped tomatoes and cook for another 3 minutes.

   ⏱️ 3 minutes
7. 7

   Add any remaining stock or a little water if needed. Reduce the heat to low, cover the pot, and let the stew simmer for another 20-30 minutes until the sauce has thickened and the flavors have melded.

   ⏱️ 20-30 minutes

   💡 Proffstips: Ensure the stew is not too dry; add more stock or water if necessary.
8. 8

   Taste and adjust seasoning if needed. Serve hot with sadza, rice, or other accompaniments.

   💡 Proffstips: Goat meat can be fatty; trim excess fat before cooking and drain any excess oil after cooking if desired.