A delightful and hearty goat stew with a rich blend of spices and vegetables, perfect for a comforting meal.
Combine the goat meat, vinegar, salt, and ground black pepper in a large bowl. Let it marinate for 30 minutes.
Marinating the meat enhances its flavor and tenderizes it.
Drain the meat, reserving the marinade, and pat the meat dry with paper towels.
Drying the meat helps it brown better during cooking.
Heat the olive oil in a heavy saucepan over medium heat. Brown the meat on all sides in batches, then remove and set aside.
Browning the meat adds depth to the flavor of the stew.
In the same pan, sauté the onion and garlic until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the black peppercorns, cinnamon stick, and bay leaves. Stir and cook for another minute.
Toasting the spices releases their essential oils, enhancing the flavor.
Return the meat to the pan along with the reserved marinade and tomato paste. Stir to combine.
Ensure the tomato paste is evenly distributed for a consistent flavor.
Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Simmering allows the flavors to meld together.
Add the cubed potatoes to the pan. Cover and continue to cook for 45 minutes or until the meat is tender.
Stir occasionally to prevent sticking.
Add the sliced red bell pepper and cook for an additional 5 minutes.
Adding the bell pepper at the end preserves its texture and color.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with steamed rice or crusty bread for a complete meal.
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