I was thinking of what to make this weekend and my goat meat potato sauce recipe came to mind. Yes, thats quite a mouthful to say but it is also a mouthful of deliciousness. I will humbly wait for all your compliments when you make it. I do have to apologize for not blogging as consistently. A 9-5 will do that to you. I do promise to put up a few more recipes this summer so you are not left stranded. If there are any recipes you would like to see in particular, please let me know and I will make it happen. Back to this recipe. When I was boiling the potatoes, I did not take off the skin because the skin actually has a lot of fibre and heaven knows I need that right now. I also chose stewing goat for this. You can choose goat chops or anything else that will cook faster. If goat meat is not your forte, you can also swap for chicken or beef. Like I said earlier, I will wait for all the thank yous I will get when you try this recipe but till then, enjoy.
Recipe for Goat Meat Potato Sauce
Ingredients
3 Large Potatoes
8 Pieces of Goat Meat
1 Bulb of Onion
2 Scotch Bonnet Peppers
2 teaspoons of black pepper
2.5 seasoning cubes
1 teaspoon of thyme
3 tablespoons of melted butter
1 tablespoons of Olive Oil
3 Cloves of Garlic
3/4 cup of cooking cream
1/2 cup of stock (from the goat meat)
1/2 teaspoon of Oregano
1 tablespoon of Chopped Parsley
Method
In a pot, pour in your washed goat meat, 1/2 bulb of onion chopped, chopped scotch bonnet peppers, 1 teaspoon of black pepper, 1.5 seasoning cubes, 1/2 teaspoon of thyme and bring to boil with 1/2 cup of water.
Replenish the water in increments of 3/4 cups till the goat meat is very soft.
In a separate pot, cut your potatoes into four and bring to boil till soft.
In another pot, heat up your butter and olive oil.
Pour in your chopped garlic and the rest of your chopped onions and stir fry on medium heat for one minute.
Take out the goat meat from the stock and pour in the pot of onion and garlic and brown for 3 minutes stirring often.
Toss in your potatoes as well and brown.
Pour in your cooking cream and stir. Season with the rest of the seasoning cube, black pepper, thyme, oregano and allow to simmer for 3 minutes.
Pour in your stock juice and turn the heat to the lowest. Stir and allow to simmer till the sauce is completely reduced.
Toss in your chopped parsley and serve hot.
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