Cabrito Goat and Red Gravy
Dive into the rich, bold flavors of Cabrito Goat and Red Gravy, a traditional dish that transforms tender, slow-cooked young goat into a hearty, aromatic feast. This recipe brings together earthy spices like smoked paprika, cumin, and oregano with the sweetness of red bell peppers and the depth of a tomato-based gravy. The seared, caramelized goat pieces simmer gently in a flavorful broth of crushed tomatoes and stock, creating a melt-in-your-mouth texture that bursts with savory goodness. Perfectly paired with rice, warm tortillas, or crusty bread, and topped with fresh cilantro for a vibrant finish, this dish is a celebration of comforting, home-cooked perfection. Whether you're exploring global cuisine or simply craving a rustic, one-pot dinner, this Cabrito Goat and Red Gravy is sure to impress.
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Recipe Information
Ingredients
- 3 lbs cabrito (young goat), bone-in and cut into pieces
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 large red bell pepper, diced
- 28 oz crushed tomatoes
- 3 cups chicken or goat stock
- 1 tsp dried oregano
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 bay leaf
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Rinse the cabrito pieces under cold water and pat them dry with paper towels.
Season the goat pieces with salt, black pepper, and 1 teaspoon of paprika. Set aside.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the goat pieces in batches, ensuring they develop a deep brown caramelization on all sides. Remove the seared pieces and set them aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the diced onion and cook until softened and golden, about 5 minutes.
Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
Pour in the crushed tomatoes, chicken or goat stock, oregano, cumin, smoked paprika, and the bay leaf. Stir well to combine.
Return the seared goat pieces to the pot, ensuring they are fully submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 90-120 minutes, or until the goat is tender and falling off the bone.
Adjust seasoning with salt and black pepper as needed.
Remove the bay leaf before serving.
Garnish with freshly chopped cilantro and serve hot with rice, tortillas, or crusty bread.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8274 mg | 360% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 38.9 g | ||
| Protein | 297.3 g | 595% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 6266 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
