Yes, the ingredients in this stew are slightly out of the ordinary. Don't be scared! It really does taste fantastic.
Needed:
1 lb goat meat, cut for stew. (Hopefully you can get this deboned)
1 Sweet Potato
1 onion
2 carrots
1 box of Chicken Stock - 32 oz.
2 Russet-Burbank potatoes
3 cloves garlic
1 knob of fresh ginger - about the size of your thumb (or 1 1/2 tsp ground dried)
allspice
nutmeg
peanut butter - I use creamy because that's what I generally eat, but chunky is fine
flour
In a medium pot, heat 1 Tbsp olive oil over medium-high heat.
Debone the goat meat (if necessary) and trim the connective tissue and fat from the meat.
Toss the meat in the oil and sear for 3 or 4 minutes on each side. Don't worry about cooking it through, you're just going for a nice brown.
Finely dice the onion and add it to the pot. Saute it for 4 minutes, or until the onions start to become translucent.
Add the chicken stock and turn the heat down to low.
Peel the sweet potato, cut it into ~1 inch chunks, add to the pot
Peel the carrots, cut into rounds ~1/2 inch thick, add to pot.
Peel the ginger, dice finely as you can, add to pot
Also add 3/4 tsp allspice, 1/2 tsp nutmeg, 1/4 tsp salt and 1/2 tsp pepper
Cover and simmer on low for 2 hours
After 2 hours, stir well. In a separate cup, mix 1/2 cup peanut butter with 2 Tbsp flour. Add the mixture to the stew and stir well until the mix is dissolved.
Cover and cook for another hour.
Cut the potatoes into cubes ~1 inch cubes, add to the pot and stir. Make sure you scrape the bottom well, the sweet potatoes will be mushy and tend to clump up at the bottom and threaten to burn.
Cook for an additional 20 minutes or until potatoes are done.
Serve over white rice
