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Ingredients

4 cups cool water 3 tablespoons lime juice 2 pounds goat stew meat, cut into 1-inch cubes 2 tablespoons vegetable oil 1 onion, diced 1 red bell pepper, diced 1 tablespoon tomato paste 1 cup water 1 tablespoon distilled white vinegar 1 tablespoon sweet soy sauce 1 teaspoon nutmeg 1 teaspoon paprika Salt and pepper to taste

Nutrition Info

235.6 calories carbohydrate: 6.5 g cholesterol: 86.2 mg fat: 8.4 g fiber: 1.5 g protein: 32.2 g saturatedFat: 1.9 g servingSize: - sodium: 298.3 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Stir together the water, lime juice, and goat meat in a large container. Let stand for 10 minutes, then drain the meat in a colander, and squeeze out as much water as possible.
Heat the canola oil in a large skillet until smoking over medium-high heat. Add the drained goat meat, and cook until browned all over, about 7 minutes. Stir in the onion and bell pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato paste. Pour in the water, vinegar, and soy sauce, season with nutmeg, paprika, salt, and pepper.
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.

6 servings

This is a spicy stew with goat's meat as a main ingredient. Serve over rice, funchi or potatoes.