Kabritu StobáGoat Stew

Name: Kabritu Stobá (Goat Stew)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Ingredients: 900 g Goat Shoulder (cut into chunks); 60 ml Lime Juice; 7 g Garlic (crushed); 4 g Salt; 40 ml Vegetable Oil; 180 g Onion (finely chopped); 140 g Green Bell Pepper (finely chopped); 90 g Celery (finely chopped); 7 g Garlic (crushed); 260 g Tomato (finely chopped); 45 g Tomato Paste; 10 ml Browning Sauce; 700 ml Meat Stock; 300 ml Water; 2 pcs Bay Leaf; 4 g Cumin Powder; 5 g Paprika; 2 g Dried Thyme; 2 g Black Pepper; 8 g Salt

Kabritu stobá is a Curaçao goat stew slowly simmered with peppers, tomato, and warm spices until the meat is tender and the gravy is rich.

Prep

30m

Cook

2h 30m

Serves

Regional versions

Compare how this dish changes by country.

Aruba
Curaçao

Estimated

Nutrition

Per serving

512kcal

Calories

69g

Protein

19g

Fat

18g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Marinade

0.9kg
Goat Shoulder (cut into chunks)
60ml
Lime Juice
7g
Garlic (crushed)
4g
Salt

Stew

40ml
Vegetable Oil
180g
Onion (finely chopped)
140g
Green Bell Pepper (finely chopped)
90g
Celery (finely chopped)
7g
Garlic (crushed)
260g
Tomato (finely chopped)
45g
Tomato Paste
10ml
Browning Sauce
700ml
Meat Stock
300ml
Water
2pcs
Bay Leaf
4g
Cumin Powder
5g
Paprika
2g
Dried Thyme
2g
Black Pepper
8g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Combine the lime juice, garlic, and salt. Coat the goat shoulder, cover, and refrigerate while preparing the pot.
02
Heat the vegetable oil in a heavy pot and brown the goat shoulder in batches.
03
Add the onion, green bell pepper, celery, and garlic and cook until softened.
04
Stir in the tomato, tomato paste, browning sauce, cumin powder, paprika, dried thyme, black pepper, and salt.
05
Pour in the meat stock and water, add the bay leaves, and bring to a gentle simmer.
06
Cover and cook until the goat shoulder is very tender and reaches at least 63°C (145°F).
07
Uncover and simmer until the gravy coats the meat. Discard the bay leaves and rest the meat for 3 minutes before serving.

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