Here's the recipe for my first stew of the cool season. I wasn't measuring anything when I made it but it tasted so great that I am approximating so I can share. Warning thought: this is not a recipe for people who do not have a sense of spicing; for that please see the previous goat or lamb stew recipes which are much more reliable. This culinary rif is inspired by a Peruvian Kid Stew I saw in Gran Cocina Latina: The Food of Latin America by Maricel Presilla.
- 1 small goat roast; bone-in. Imagine other meat will work just as well.
- 5 small cloves of garlic; chopped
- 4 sticks of celery; coarsely chopped
- half of a butternut squash; cut into large bite sized pieces
- a shallot or 2; quartered
- 2 T peanut oil or ghee
- 1 teaspoon black pepper
- 1 teaspoon of smoky paprika
- 2 star anise pods
- 4 allspice pods
- 1 fist full of thyme from the window box
- 1 small hot fresh red chili from the garden
- one dried chili from the Mexican store; toasted first over a flame and broken into pieces.
- 1 lime squeezed over the whole thing
salt to taste
First, salt and pepper the roast and set aside while chopping veggies and herbs. Turn the slow cooker to high and heat oil.
Chop celery, squash, and shallots separately. Add shallots and peppers to the slow cooker; sauté. Add spices and toast till fragrant. Add the roast and snuggle the vegetables around it. Add water to the crock pot till it nearly covered the roast. Cook covered on high heat for as long as you have time (not more than 1 hour); turning the meat once or twice. Squeeze lime juice and add salt and pepper to taste. I added leftover rice from breakfast also at this point. Turn to medium (or low if you will be out a long time) and let cook until dinner, at least 2 hours. Enjoy with crusty bread and butter. Super delicious!