Goat Stew

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Goat Stew The main difference between Goat's meat and Lamb's meat is the fat content. Goat has less fat, meaning it is a leaner meat. This makes it an ideal meat to be slow cooked.

  1. Put the chillies in a bowl, add enough hot water to cover and soak for 15 minutes. Drain.
  2. Put the chillies in a blender, add the onion, garlic, vinegar, bay leaf, clove, cumin seeds, peppercorns, oregano, and a pinch of salt; then process until smooth. Pass the mixture through a strainer into a bowl.
  3. Put the meat into a dish, add the chilli and spice mixture, and turn the meat to coat. Refrigerate and marinate for 4 hours.
  4. Arrange the chicken toes in the bottom of a large flameproof dish and add the meat mixture and stock. Cover with a lid and seal the edge with the dough.
  5. Cook over medium heat for about 2 hours. Unseal the pan, add in the peas, and cook for 2 minutes.
  6. Transfer the meat and sauce to a serving dish. Serve immediately with any type of bean dish.