Ingredients

The following ingredients have 5 Servings
  • 2 pounds goat meat, cut into serving portions
  • 2 cups vinegar
  • 1 tablespoon salt
  • water
  • 1 cup pineapple juice
  • 1/4 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into cubes
  • 1/2 red bell pepper, seeded, cored, and cubed
  • 1/2 green bell pepper, seeded, cored, and cubed
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 4 Thai chili peppers, stemmed and minced
  • 1 cup tomato sauce
  • 1/2 cup liver spread
  • 6 pieces sweet gherkins pickles
  • 1/4 cup Spanish olives
  • salt and pepper to taste

Instruction

  • In a large bowl, combine goat meat, vinegar, and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse and drain well.
  • In a pot over medium heat, bring to a boil enough water to cover the meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise. In a colander, drain well. Rinse the meat and the pot.
  • In the clean pot, combine goat meat, pineapple juice, 4 cups of water, and 1 tablespoon salt. Bring to a boil, skimming scum that floats on top.
  • Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is tender but not falling apart. Using a colander, drain meat and reserve about 2 cups of the liquid.
  • In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
  • Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.
  • Add bell peppers and cook for about 30 seconds. Remove from pan and drain on paper
  • Remove excess oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
  • Add goat meat and cook, stirring occasionally, until lightly browned.
  • Add tomato sauce, the 2 cups reserved broth, and chili peppers. Bring to a boil.
  • Lower heat, cover, and continue to cook for about 20 to 30 minutes or until meat is fork-tender and sauce is slightly reduced.
  • In a bowl, combine liver spread and about 1/2 cup broth from the pan. Stir until smooth and add to pan. Stir until well-dispersed.
  • Add pickles and olives.
  • Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
  • Add bell peppers and continue to cook for about 1 to 2 minutes or until tender yet crisp.
  • Season with salt and pepper to taste. Serve hot.