Kabritu Stoba (Dutch Antilles Goat Stew) Recipe

Stir together the water lime juice and goat meat in a large container. Let stand for 10 minutes then drain the meat in a colander and squeeze out as much water as possible.

Heat the canola oil in a large skillet until smoking over medium-high heat. 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. Pour in the water vinegar and soy sauce; season with nutmeg paprika salt and pepper.

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.