Lebanese Goat Meat Stew with Orange

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A traditional Lebanese style goat meat stew scented with orange peel served with carrots and peas.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Lebanese

Servings: servings

Calories: 208kcal

Cost: 15

1 lb lamb stew meat
3 small tomatoes sliced and seeded
2 teaspoons unsalted butter
1 tablespoon Cooking oil like light olive oil
1 medium onion
2-3 carrots peeled and sliced
1/2 cup green peas fresh or thawed frozen
1 orange peeled
1 lemon peeled 2 pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon ground all-spice the original recipe demands ground all-spice.
Alternative: 12 whole all-spice corns contained in a muslin bag or remove by hand before serving.
3 cups goat stock or chicken stock

Boil tomatoes in a saucepan for a few minutes to remove extra liquid
Season the goat meat with salt and pepper. Heat the oil in a medium sauce pot. Add goat meat and brown.
Add the butter and onion to the pan and cook until tender.
Add tomatoes and carrots.
Cook for three minutes or until carrots are nearly tender.
Add orange peel, lemon peel, and spices.
Add the stock, cover the pot and simmer on low until the goat meat is tender, about 45 minutes to one hour.
When the goat is tender add the peas and cook until warmed.
Remove peels (and whole allspice corns if used).
Season with salt and pepper to taste and serve with bread of your choice.

Either lamb or goat stew meat can be used in this recipe.