Kabritu Stoba (Dutch Antilles Goat Stew)

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

1. 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.
2. 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.
3. 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.

water, lime juice, goat stew meat, vegetable oil, onion, red bell pepper, tomato paste, water, white vinegar, sweet soy sauce, nutmeg, paprika, salt

Taken from www.allrecipes.com/recipe/108659/kabritu-stoba-dutch-antilles-goat-stew/ (may not work)