Ethiopian Goat Recipe
There are various ways of preparing goat meat. Majority of these recipes are dependent on culture and the traditions of the people involved in the cooking process. For instance, there are various ways of cooking goat meat such as stewing, frying, and roasting. These methods are universally acknowledged but there are always differences in terms of the recipes for different cultures. The ways spices are used along with the entire preparation procedures is quite different. In this case, an Ethiopian goat recipe will be analyzed. It is a dish commonly known as Semi-Lazy Berbere goat stew and it is popular in Ethiopian cuisine.
- Roughly two pounds of goat meat.
- Two cans of diced tomatoes.
- Two cans of corn.
- Two roughly chopped onions.
- Pepper and salt to taste.
- One tablespoon of ginger paste.
- One tablespoon of minced garlic.
- Two to three cups of unsalted vegetable broth.
- Preferred vegetables.
- Preheat the oven to about 400 degrees Celsius.
- Arrange the diced tomatoes, corn and onion on a cooking sheet. Sprinkle the salt and pepper on them.
- Add one small sliced onion, the goat meat, the ginger, garlic, and unsalted vegetable broth to the pressure cooker.
- After the vegetables have cooked for some time, add the roasted vegetables and one tablespoon of Berbere spice in a food blender.
- Then puree this mixture until it is properly cooked. Mix and taste to ensure that the spices and the salt have been properly mixed.
- Cook for an additional half an hour. Alternatively, you can set the mixture on an electric cooker and for half an hour. For a slow cooker, the duration can be at least one and a half hours.
- Serve with white rice or a dish of your choice.
Cooking goat meat is quite easy and requires the use of medium heat to avoid making the meat tough. Use spices rationally. The end result is an amazing meal.