Curried Goat and Pigeon Peas with Liechtensteiner Twist

Ingredients

In this Liechtensteiner adaptation, we incorporate traditional Liechtensteiner herbs like lovage and chervil to enhance the flavor profile of the dish. Additionally, we use Liechtensteiner spices such as caraway seeds and nutmeg to add a unique twist to the original Caribbean recipe. We alse have the original recipe for Curried Goat and Pigeon Peas, so you can check it out.

• 1 kg (2.2 lbs) goat meat, cut into cubes 1 kg (2.2 lbs) goat meat, cut into cubes
• 2 tablespoons Liechtensteiner paprika 2 tablespoons Liechtensteiner paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Liechtensteiner lovage, chopped 2 tablespoons Liechtensteiner lovage, chopped
• 2 tablespoons Liechtensteiner chervil, chopped 2 tablespoons Liechtensteiner chervil, chopped
• 2 cups (400g) dried pigeon peas, soaked overnight and drained 2 cups (400g) dried pigeon peas, soaked overnight and drained
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 40g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the goat meat, Liechtensteiner paprika, caraway seeds, and ground nutmeg. Mix well to ensure the meat is evenly coated with the spices.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the marinated goat meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the chopped lovage and chervil, and cook for an additional 2 minutes to release their flavors.
5. 5.
   Add the soaked and drained pigeon peas, beef or vegetable broth, and diced tomatoes to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the goat meat is tender and the flavors have melded together.
7. 7.
   Serve the Liechtensteiner Spiced Goat Stew with Pigeon Peas hot, accompanied by steamed rice or Liechtensteiner dumplings.

Treat your ingredients with care...

• Goat meat — For the most tender results, consider marinating the goat meat overnight in the spice mixture to enhance its flavor and tenderness.

Tips & Tricks

• If pigeon peas are not available, you can substitute them with kidney beans or black-eyed peas.
• Adjust the spiciness of the dish by adding more or less Liechtensteiner paprika according to your preference.
• For a richer flavor, you can add a splash of Liechtensteiner white wine during the cooking process.
• Serve the stew with a dollop of Liechtensteiner sour cream on top for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Liechtensteiner Spiced Goat Stew with Pigeon Peas alongside a fresh green salad and crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped chervil or lovage to add a pop of color and freshness to the dish.