This dish is hands down our all time favorite family meal because it’s so easy to make, so finger-licking’ delicious, and the leftovers only taste better as the days go on!
Serves 4 – 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 1 lb cubed goat meat, bone-in, shoulder or leg preferred
- 2 tbsp coconut oil (sub olive or similar oil)
- 1 tbsp fresh ginger, crushed or minced
- 1 tbsp fresh garlic, crushed or minced
- 1 cup purple onion, sliced thinly
- 1/2 cup fresh tomato, sliced in small chunks
- 1 or 2 cups carrots, chopped into 1/4″ rounds
- 8 to 10 cups of water
- Salt & pepper to taste
- A few sprigs of fresh cilantro and/or mint (optional)
Instructions:
- Turn instant pot on sauté mode (medium heat) and add the oil.
- Throw in the ginger, garlic, onion and tomato right away and let them cook for a few minutes.
- After rinsing the goat meat, put it in the pot and cover with the lid, allowing the water to cook off, stirring every minute or so.
- Once the water from the goat meat is gone, add about 8 to 10 cups of water, depending on how liquidy you like your stew.
- Switch the instant pot to pressure cook mode on HIGH.
- While the water comes to a boil, peel and chop the carrots and add them right in.
- Add some salt and pepper and pop the lid on.
- Set the cook timer for 25 minutes for complete and tender cooking; make it 30 minutes for a fall-off-the-bone tender meat if you like it how we do!
- Once the timer goes off, release the pressure and add the cilantro and mint to give a lively aroma and taste.
- Serve with chapati, rice, quinoa, or some sliced bread and enjoy for days!