Herby Goat

Christmas time at my house is always filled with goat meat not herby goat per se but some form of goat meat. This year, I have made a very conscious effort to diversify my knowledge in food and that always comes off as trying to westernise it. While this may be slightly true in the results, it wasn’t the original intention initially. I have often wondered who made the first Egusi or Banga Soup? How did they put those recipes together? Ideally, we are a sum of all our experiences so the influences may have come from outside or from people around them. Who knows?

Anytime someone tries to criticise my recipe creation, I’d hit them with the questions I have put forward above…

Back to this Herby Goat! Italians use a lot of fresh herbs in their cooking and I have always loved the result of such fresh produce so I figured, if we were killing our own goat, why not marry the freshness of herbs with the freshness of the goat. Other cultures make a chimichurri sauce with a rack of lamb or some kind of fragrant meat and thats where I can safely say the inspiration came from.

Recipe for Herby Goat

Ingredients
10 Pieces of Stewing Goat Meat
2 Seasoning Cubes
A teaspoon Black Pepper
1 teaspoon of Thyme
A teaspoon of Rosemary
1 teaspoon of Sage Powder (Optional)
A teaspoon Ginger Powder
1/4 Cup Water
2 Tablespoons of Lemon Juice
A handful of Mint leaves
1 handful of Basil (Sub : Scent leaves)
A handful of Parsley (Optional)
2 cloves Garlic
5 Tablespoons of Olive Oil
Salt
Bell Peppers for Garnish

Method
Wash and season goat meat with salt, black pepper, seasoning cubes, thyme, rosemary, sage, ginger and bring to boil on low heat. Cook the goat meat on low heat till soft. This may take an hour. Add a little water at a time at intervals till goat meat is cooked. Blend your 4 tablespoons of Olive Oil, mint, basil, parsley, garlic and lemon juice. Once goat meat is soft, heat up one tablespoon of Olive oil and brown goat meat for about 1-2 minutes. Pour in your herb blend and stir in. Add your stock one tablespoon at a time to the herby goat and allow to simmer for 5 minutes. It should be coated and not soupy so allow the extra liquid dry out a bit so your goat is coated. You can thicken the left over stock with corn flour to make a gravy of sort. Garnish with bell peppers. Serve with potatoes, rice or yams.