Ingredients
- 3 to 4 pounds goat meat, cut into 2-inch pieces
- 1/4 cup cooking oil
- 1/2 cup olive oil
- 1 teaspoon white peppercorns, crushed
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 teaspoon sugar
- 3/4 cup white vinegar
- 1/2 cup sliced onion
- 1 small bay leaf
- 6 cloves garlic, crushed
- 2 cups warm water
- 1 cup pimento
- dash of hot sauce
- salt and freshly ground pepper to taste
- 1/4 cup sherry
- 1 sprig parsley, chopped
- 1 hot green pepper
- 1 slice goat liver (about 5 inches square and 1/2 inch thick)
- 1/2 cup grated cheddar cheese
- 1 cup green olives
Instructions
- Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hours. Drain meat and brown several pieces at a time in hot oil. Place meat, onion and sherry in a saucepan. Bring to a boil, then add olive oil and bay leaf. Add parsley, peppercorns, garlic and hot pepper. Then add tomato sauce and water. Simmer until meat is tender.
- Brown the goat liver and then pound to a paste. Add 1/2 cup water to liver and add to the meat, stirring occasionally, until mixture comes to a boil. Add the pimento and the grated cheese. Season with sugar and hot sauce to taste, then add the olives. Serve hot.
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Do you have a better Goat Stew (Kalderetta) recipe?
