Reviewer:

Dottie

Cooking Level: Expert

Home Town: Bright, Indiana, USA

Living In: Jasper, Florida, USA

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Reviewed: Jan. 29, 2009

I'm not sure what flavor this was supposed to have, but the end product was not to our liking. I won't even attempt this again.

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Reviewer:

Katie S.

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Terre Haute, Indiana, USA

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Reviewed: Jan. 24, 2009

Very tasty and flavorful.

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Reviewer:

Cook to the max

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: May 26, 2008

This was delicious! WOW! I did add another cup of water during the cooking and then about a half cup of chicken broth. I also put in about 3 T of tomato paste instead of 1. The secret to tenderness is to cook it low and slow. I served this over basmati rice and it got rave reviews! A definite "do again".

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Reviewer:

janerened

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Reviewed: Jun. 19, 2007

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Reviewer:

Linda

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Reviewed: Feb. 25, 2007

This recipe had a sweet flavor. It smelled phenomenal while it was cooking. It was very good. Goat meat tends to be tough, and while we added extra water throughout the cooking, the meat stayed fairly tough. Also, this really wasn't a stew. It ended up yielding only meat and the onions and peppers, there was no extra sauce or broth like with a stew. It would go very well with rice, but was only okay with potatoes.

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4 users found this review helpful