Spiced goat stew
SPICED goat meat stew is a dish worth trying out in your kitchen. The spices added make the stew heavy and enhance the flavour. Dan Baidhu, a chef with Norwegian Embassy, commends the dish because the ingredients are readily available. <br>
By Agnes Kyotalengerire
SPICED goat meat stew is a dish worth trying out in your kitchen. The spices added make the stew heavy and enhance the flavour. Dan Baidhu, a chef with Norwegian Embassy, commends the dish because the ingredients are readily available.
Below, he takes us through the procedure of preparing spicy goat stew.
Ingredients
1kg goat meat
2 large onion roughly chopped
1 green pepper
2 garlic cloves
3ml black pepper
30gm Royco /Muchuzi mix
15ml vegetable oil
10ml salted butter
30ml tomato paste
200ml red wine or white wine
2 tomatoes
30ml parsley chopped
Method
To prepare the stew, chop the meat in cubes.
Heat the oil and fry the meat until brown and set aside.
Heat about 2-3 tablespoons of oil in a large saucepan; add onions, green pepper, garlic, carrots and pepper and fry.
Add the meat and continue stirring for a few minutes. Add muchuzi mix, tomato paste, wine, cover, reduce the heat and simmer until meat is tender.
Keep checking and stirring occasionally to make sure there is adequate soup in the pot.
Once the meat is tender, add chopped tomatoes and parsley. Serve with rice.
SPICED goat meat stew is a dish worth trying out in your kitchen. The spices added make the stew heavy and enhance the flavour. Dan Baidhu, a chef with Norwegian Embassy, commends the dish because the ingredients are readily available.
Below, he takes us through the procedure of preparing spicy goat stew.
Ingredients
1kg goat meat
2 large onion roughly chopped
1 green pepper
2 garlic cloves
3ml black pepper
30gm Royco /Muchuzi mix
15ml vegetable oil
10ml salted butter
30ml tomato paste
200ml red wine or white wine
2 tomatoes
30ml parsley chopped
Method
To prepare the stew, chop the meat in cubes.
Heat the oil and fry the meat until brown and set aside.
Heat about 2-3 tablespoons of oil in a large saucepan; add onions, green pepper, garlic, carrots and pepper and fry.
Add the meat and continue stirring for a few minutes. Add muchuzi mix, tomato paste, wine, cover, reduce the heat and simmer until meat is tender.
Keep checking and stirring occasionally to make sure there is adequate soup in the pot.
Once the meat is tender, add chopped tomatoes and parsley. Serve with rice.