Entree: Cape Verde – Northern Culinary Region – Guisado de Cabrito (Slow-braised young goat stew in a garlicky tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

Goat shoulder, bone-in, trimmed — 2 1/2 lb (1.1 kg) gross; estimated edible cooked goat meat 550 g, assuming about 50% edible yield after bone and cooking loss.
Olive oil — 2 tbsp (30 ml), about 27 g.
Onion, thinly sliced — 225 g.
Garlic, minced — 45 g.
Red bell pepper, seeded and sliced — 170 g.
Green bell pepper, seeded and sliced — 170 g.
Crushed tomatoes — 480 ml, about 480 g.
Tomato paste — 30 ml, about 32 g.
Dry white wine — 240 ml, about 240 g (use water only if omitting wine).
Chicken stock — 240 ml, about 240 g.
Potatoes, peeled and quartered — 340 g.
Bay leaves — 2 leaves, about 0.2 g.
Ground cumin — 5 g.
Smoked paprika — 5 g.
Hot chile, sliced — 1 small chile, about 10 g (use piri-piri sauce instead only as the stated alternative). (estimated edible portion: 10 g)
Fresh lime juice — 30 ml, about 30 g.
Fresh cilantro, chopped — 15 g (parsley is the stated alternative).
Salt and freshly ground black pepper — to taste; quantity not specified.

Instructions

1. Pat the bone-in goat shoulder pieces dry and season with salt and pepper. Heat the olive oil in a heavy pot over medium-high heat. Brown the goat in batches on all sides, then set aside.
2. Reduce heat to medium. Add the onion and red and green bell peppers; sauté for 6–8 minutes until softened. Add the garlic and cook for 1 minute.
3. Stir in the tomato paste and cook for 1–2 minutes. Add the crushed tomatoes, dry white wine, and chicken stock, scraping up browned bits from the pot.
4. Return the goat to the pot. Add the bay leaves, cumin, smoked paprika, and sliced hot chile. Bring to a gentle simmer, partially cover, and reduce heat to low.
5. Simmer gently for 1 1/2–2 hours, until the goat is tender and the sauce has thickened. Add the potatoes about 30–40 minutes before the end of cooking and cook until tender.
6. Stir in the lime juice and cilantro. Adjust salt and pepper, remove the bay leaves, and serve hot.