| Kid Goat Stew (serves 10 to 12) 8 lbs cabrito ¼ cup vegetable oil (to brown meat) 3 tbsp salt ¾ cup vegetable oil (to brown flour) ¾ cup flour 8 cup cold tap water 3 large tomatoes, peeled & diced 1 whole green bell pepper, sliced 1 large onion, sliced in rings & separated 10 medium to large garlic cloves, pressed 2 tsp ground cumin 1½ tsp ground pepper 1 tsp dried oregano 1. Cut meat into ½-inch cubes. In a large Dutch oven heat ¼ cup oil at medium high heat. 2. Place meat and salt in heated oil and cook for about 60 minutes, stirring occasionally. Remove from heat and set aside. 3. In a large skillet heat ¾ cup oil, add flour and brown well. Turn off heat and add water (1cup at a time) to make gravy. 4. Add vegetables and spices to meat and mix well. Simmer 25 to 35 minutes at medium heat till meat and vegetables are tender. |
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