10 lbs. goat meat, large dice
1 quart plain yogurt
salt and pepper, to taste
2 habanero chilies, minced
4 green peppers, diced
2 large onions, diced
½ gallon beef stock
cumin and Berbere seasoning (contains paprika, ginger, cardamom, coriander, nutmeg, garlic, clove, cinnamon and allspice), to taste
3 plantains, sliced thin
½ cup tomato paste
1. Marinate goat meat in plain yogurt, salt and pepper overnight.
2. In large Dutch oven, sauté chilies, peppers and onion until soft. Take goat meat out of marinade and wipe off excess yogurt. Add goat meat to pot and sear on all sides, then add stock and season to taste with cumin and Berbere seasoning. Add plantains and tomato paste and bring stew to a simmer.
3. Place lid on Dutch oven and place in 300°F degree oven for approximately 3 hours or until goat is tender and begins to shred like pulled pork.
4. Return stew to stove top and season again with Berbere to taste. Serve immediately with beans and rice.
Recipe from Timothy Kingzett, Central Campus Executive Chef, Sodexo @ UVM Dining (Photo by Sodexo)