Serves: 4 people
Preparation: 45 minutes
Cooking Time: 4 hours
English and Scottish stews are commonly made with lamb and an assortment of root vegetables. Whereas historically ones in Northern Ireland were of goat and potatoes. We love both the meats but for the sake of honouring the name, we decided to go with goat.
Recipe adapted from Hissing Cooker website.
- Duck fat—1.5 tablespoon
- Diced Goat—1 Kg
- Dried or fresh parsley—1 tablespoon
- Dried or fresh thyme—1 tablespoon
- Salt—To taste
- Sweet potato—450g
- Set a heavy bottomed pot on high heat.
- Add duck fat and allow it to melt. If you don’t have duck fat, use butter. Please don’t use olive oil or any other oil.
- Add the goat meat and sear briskly for 2 minutes. You can also use lamb if you don’t like goat.
- Add dried parsley, dried thyme and salt to taste. Mix well for 2 minutes.
- Add hot water. Mix well and bring to a simmer.
- Seal the pot tightly with a lid, reduce heat to the lowest and cook for 3 hours minutes.
- After 3 hours, add chopped sweet potatoes and mix well. Seal the pot again and cook for 60 more minutes.
- Serve hot as is, or with any bread of your choice.