Kabritu Stoba (Dutch Antilles Goat Stew)

Ingredients

• 3 tablespoons juice of lime 
• 1 teaspoon nutmeg 
• 1  onion diced
• 1 teaspoon paprika 
• 1  bell pepper diced red
• 6 servings salt and pepper to taste
• 2 pounds goat stew meat cut into 1-inch cubes
• 1 tablespoon soya sauce sweet
• 1 tablespoon tomato paste 
• 2 tablespoons vegetable oil 
• 1 cup water 
• 4 cups cool water 
• 1 tablespoon distilled vinegar white

Equipment

• frying pan
• colander

Directions

1. Stir together the water, lime juice, and goat meat in a large container.
2. Let stand for 10 minutes, then drain the meat in a colander, and squeeze out as much water as possible.
3. Heat the canola oil in a large skillet until smoking over medium-high heat.
4. Add the drained goat meat, and cook until browned all over, about 7 minutes. Stir in the onion and bell pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato paste.
5. Pour in the water, vinegar, and soy sauce; season with nutmeg, paprika, salt, and pepper.
6. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.