Yesterday was not my day in the kitchen. Not at all. To make matters worse, Mel was perfectly on form. I know I should be happy that he’s getting it all right, but at the end of the day I’m competitive. In the presence of my failure, his success stings all the more. He made this fabulous kid stew, and by kid, I mean goat. Not actual kids, that would be wrong.
We were sitting there trying to assemble the dish & eating as we were arranging. I could barely take a picture of it all before we managed to inhale every bite. Sitting there salivating over the tender meat. It was ridiculous. As I was savoring every enormous mouthful (whilst at the same time trying to eat quickly so as to have a few before Mel downed it all, I was secretly swearing at him under my breath. It’s not fair.
I attempted to make myself feel better of course by telling myself that baking is chemistry whereas cooking you can just throw things in the pot & correct as you go along, but even that didn’t help.
I won’t tell you about my short comings, I’ll leave those for when I write about the finished recipe. Today is Mel’s day to shine so I shall only be sharing his success. That word still sounds so bitter coming from my lips. It would be incredibly selfish of me though not to let you all in on this recipe though just because I’m currently cursing the chemistry set that is my kitchen. Stupid eggs. Stupid butter. Stupid baking. Yay Mel! Or not, but still. Yay Mel.
– 2Kg goat meat
– 6 cups white onions, diced
– 5 tbs olive oil
– 3 garlic cloves, crushed
– 4 tbs fresh ginger, chopped
– 15 cardamom pods, lightly toasted, broken open & seeds removed
– 9 clove sticks
– 2 cinnamon sticks
– 3 bay leaves
– 4.5 tsp ground coriander
– 3 tsp cumin
– 1.5 tsp turmeric
– 2 tsp cayenne
– 1 cup red wine
– 3 cups tomatoes, diced
– 2 tbs tomato paste
– handful of parsley
– 1 sprig fresh rosemary
– 1.5 cups yogurt
Directions, browning the meat:
1. pat the meat dry.
2. in the largest heavy bottomed skillet you own, add 5 tbs peanut oil (or other frying oil) on high heat until it starts smoking.
3. carefully add enough meat to cover the surface without any overlap.
4. turn each piece methodically until they are evenly browned, approx.. three to four minutes per side. Continue on this way until all the pieces of meat are done.
5. transfer the pieces to another dish & discard the oil.
1. mix all the dried spices in a bowl.
2. saute the onions on medium-low heat for approx.. ten minutes until translucent, stirring occasionally.
3. turn the heat to medium-high & add the ginger, garlic, spices (reserving 1 tsp to use later) continue to saute for one minute.
4. add the meat & stir for another minute.
5. add the wine & allow it to reduce down to half.
6. add the tomatoes, the tomato paste, parsley, rosemary & yogurt.
7. as soon as the mixture starts to boil, reduce the heat down so it turns to a gentle simmer.
8. cook for at least 3 hours.
1. carefully remove the pieces of meat from the stew and set in a dish.
2. strain the liquid into a sauce pan.
3. depending upon the desired thickness you’d like the sauce, simmer on medium heat until the desired consistency, adding the spices 5 minutes before the end.
4. when ready to serve, place the mean in a bowl & pour the sauce over it.
…to read more recipes from us, check out our archives.