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Ingredients
4
lb. fresh goat meat cut into chunks
1 teaspoon cumin
½ teaspoon mild curry powder
½ teaspoon cinnamon
½ teaspoon clove powder
½ teaspoon "Badia Complete Seasoning"
(any all seasoning will do)
2 lime, squeezed
3 tablespoon water
½ pint of beef stock
2 teaspoon Piccalilli
1 tablespoon tomato paste
1½ tablespoon Indonesian "Ketjap Manis"
sweet *
1 onion (big), finely chopped
1 tomato (big), diced
1 pepper (big), finely chopped
1 garlic cloves, crushed
2 sprigs of chopped parsley
2 spring onions, finely chopped
- few sprigs of fresh thyme
¼ Madame Jeanette pepper (Scotch Bonnet)
3 tablespoon peanut oil
3 garlic cloves, whole!
1 teaspoon brown sugar
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Method
-
Clean the goat thoroughly in water with lime, vinegar
and salt and leave it to soak for about 15 minutes.
- When ready dry the peaces and put them in a big deep
pan.
- Add the cumin, curry, cinnamon, clove and complete
seasoning. Rub them in the meat thoroughly!
- Now add the rest of the ingredients except the peanut
oil, the 3 whole garlic cloves and the brown sugar.
- Cover the pan and cook to boil for about 15min.
- Then reduce heat to low and simmer for about 1½
hours covered, so the meat will become soft.
- Leave the heat on and uncover the pan for a while
(± 30 min.) until the excess water in the sauce
has dried up a bit and turn the fire off.
- Heat the 3 tablespoons of peanut oil in another pan
and then add the 3 whole garlic cloves until browned
(then take them out and throw them away).
- Add now the 1 teaspoon of brown sugar to the oil.
- Take the meat out of the sauce (clean as much as possible
from the sauce) and put them in the hot oil. Braise
until browned.
- When ready put back in the sauce!
Bon
Appétit!
*
Ketjap manis
Also spelled kecap manis. Similar to dark soy sauce
but sweeter, this extremely rich, dark, syrupy sauce
is used in marinades, as a condiment or as an ingredient
in Indonesian cooking. The sweetness comes from palm
sugar; other flavorings include garlic and star anise.
It's available from Asian supermarkets.
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