HERBED OKRA, CHEVON (GOAT MEAT) AND TOMATO STEW

1 1/2 lb fresh okra, cleaned, uncut

2 lb tomatoes, rough dice

1/2 lb chevon, breast cut, cubed

3 tbsp extra virgin olive oil

2 tbsp garlic, fine chop

1/4 cup lemon juice, fresh

1/4 cup water

2 tsp sea salt

1 tsp freshly ground pepper

Jalapeno relish (optional)

This stew was such a breeze to make. Cut the meat in bite size cubes, sprinkle with salt and pepper and set aside. To prepare the okra, wash the pods, drain them, remove the cap at an angle as in the picture above as to not puncture the capsule (to avoid the slimey-ness) and set aside. Finely chop the garlic cloves, and roughly chop the tomatoes.

In a large heavy pot, over medium heat, drizzle the olive oil and saute the chevon for 3 minutes, add okra and saute for 3 minutes while stiring occasionally. Add tomatoes, water, half of the cilantro, salt and pepper. Stir together and cover pot. Reduce heat to simmer for 30 minutes. Adjust seasoning, add lemon juice and serve hot. Rice makes a good side.