Customer question: “Why are the bones left in the stew meat?”
We have many requests for traditional bone-in goat and bone-in lamb stew meat. The entire goat or lamb is traditionally cut into approximately 2-inch pieces. This is the most convenient and efficient way to prepare the meat of goats and sheep in many cultures. It is also highly nutritious. The bone adds nutrients, flavor, and richness to this dish, as the bones release their collagen and nutrients into the broth.
The following recipe can be made with boneless stew meat but much of the nutrients, richness and traditional flavors will be missing. This is a simple recipe. Although preparation and cooking takes approximately 2 hrs there is minimum work involved and the results are very satisfying. Substitute your own fresh vegetable options and spicing. Your full attention is not required but occasional stirring is important. If you are inexperienced eating bone-in stew be aware there may be sharp bone points. Serves 6-8.
2 Tablespoons ghee or butter
2 large onions, sliced
½ green pepper, chopped
1 garlic clove, minced
2 cups homemade broth or canned beef broth
1 Tablespoon tomato paste
Dash of ground cinnamon
2 teaspoons lime or lemon juice
2 Tablespoons arrowroot or corn starch
Salt and fresh ground black pepper to taste
- Heat the ghee or butter in a heavy pan or soup pot. In batches, add the meat and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Set the browned meat aside.
- Add the onion, green pepper and garlic to the pot stirring often until the onions are transparent and lightly browned. Stir in the broth, tomato paste, citrus juice, salt, pepper, and cinnamon.
- Return the meat to the pot and bring to a simmer. Reduce the heat and simmer, stirring often. Add arrowroot or cornstarch stirring constantly until dissolved. Cook and stir occasionally until the meat is tender. It may be necessary to add more liquid.
- Cook time is approximately 1½ – 2 hours for young goat or lamb meat.
This may be served with a salad, on rice, millet, couscous or various flatbreads.
Note: Arrowroot is a gluten-free starch. It’s an excellent substitute for cornstarch and flour.