Ingredients with Measurements:
- 1 kg of goat meat, cut into bite-sized pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- 2 tomatoes, chopped
- 2 tbsp of paprika
- 1 tsp of cumin
- 1 tsp of salt
- 1 tsp of black pepper
- 2 tbsp of vegetable oil
- 1 liter of water
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onions and garlic to the pot and sauté until the onions are translucent.
3. Add the goat meat to the pot and cook until browned on all sides.
4. Add the chopped red and green bell peppers to the pot and cook for 5 minutes.
5. Add the chopped tomatoes, paprika, cumin, salt, and black pepper to the pot and stir to combine.
6. Pour in the water and bring the stew to a boil.
7. Reduce the heat to low and simmer the stew for 2-3 hours, or until the goat meat is tender.
8. Serve hot with your choice of side dish.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 40g
Carbohydrates: 10g
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Beef or lamb can be substituted for goat meat.
- Yellow or orange bell peppers can be used instead of green or red bell peppers.
- Chicken or vegetable broth can be used instead of water.
Variations:
- Add potatoes or carrots to the stew for extra vegetables.
- Use smoked paprika for a smoky flavor.
- Add a can of chickpeas or white beans for extra protein.
Tips and tricks:
- Browning the goat meat before adding the vegetables will give the stew a richer flavor.
- If the stew is too thick, add more water or broth to thin it out.
- For a spicier stew, add a pinch of cayenne pepper or chili flakes.
Storage instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of fresh herbs, such as parsley or cilantro, on top.
Garnishes:
Fresh herbs, such as parsley or cilantro, can be used as a garnish.
Pairings:
This stew pairs well with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the stew is too thin, let it simmer for a longer period of time to reduce the liquid.
- If the goat meat is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the goat meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Homoljski Kozji Stew is a traditional Serbian dish that originated in the Homolje region of Serbia. It is typically made with goat meat and a variety of vegetables and spices.
Flavor profiles:
This stew has a rich and savory flavor with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve this stew as a main course for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Serbian