Cut the goat meat into small pieces, wash and set aside.
Place goat meat in a large skillet and set the stove to medium heat.
Add onion and bouillon powder and stir intermittently for 20 minutes.
Line a baking pan with aluminum foil and spread the meat on one layer.
Bake in the oven for 30 minutes, stirring halfway.
Goat meat sauce
While the goat meat is in the oven, chop onion, the green, yellow and red bell pepper, and habanero pepper.
Preheat oil in a skillet and add the garlic and onion and stir for about a minute.
Add the chopped peppers, bouillon powder, paprika, and black pepper and cook for about 5 minutes.
Add the roasted goat meat and stir thoroughly. Allow it to simmer for about 5 minutes on medium heat.
Add salt to taste if desired.
Garnish with red pepper flakes, if desired.
Serve and enjoy!
Notes
This recipe serves 4 and has 6 net carbs per serving.
Make sure the goat meat is cooked on low-medium heat.
Do not add water when cooking the meat. Goat meat gives off a lot of liquid and it will cook in its own juice.
Make sure the pot is covered to trap the heat and moisture and prevent the goat meat from drying out.
This recipe calls for habanero pepper which is very hot and spicy! Feel free to substitute with your pepper of choice or use just half of the habanero pepper.
Important Note: If you handle habanero pepper, wash your hand IMMEDIATELY with soap and water. Do not touch any part of your face or it might burn.