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Mchuzi wa Nyama ya Mbuzi
Kenyan Goat Stew
A rich and aromatic goat stew, a delicacy in many parts of Kenya, particularly among the coastal and pastoral communities. This slow-cooked dish features tender goat meat simmered in a flavorful broth with a blend of traditional spices.
🧂 Ainekset
- 1.5 kg Goat meat(cubed, bone-in or boneless)
- 4 tbsp Vegetable oil
- 3 large Onions(chopped)
- 6 cloves Garlic(minced)
- 1.5 inch piece Ginger(grated)
- 4 large Tomatoes(diced, or 1 can (400g) diced tomatoes)
- 4 cups Beef or goat broth
- 2 tsp Coriander powder
- 1.5 tsp Cumin powder
- 4 crushed Cardamom pods
- 3 whole Cloves
- 1 inch Cinnamon stick
- 1 large Bay leaf
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
If using bone-in goat meat, trim excess fat. If using boneless, cut into 1.5-inch cubes. Season generously with salt and pepper.
- 2
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat meat in batches until well-seared on all sides. Remove meat and set aside.
- 3
Reduce heat to medium. Add chopped onions to the pot and cook until softened and golden brown, about 8-10 minutes.
- 4
Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
- 5
Stir in the diced tomatoes and cook for about 5-7 minutes, allowing them to break down and form a paste.
- 6
Add coriander powder, cumin powder, crushed cardamom pods, whole cloves, cinnamon stick, and bay leaf. Stir for 1 minute until spices are fragrant.
- 7
Return the browned goat meat to the pot. Pour in the broth, scraping up any browned bits from the bottom of the pot. Ensure the meat is mostly submerged.
- 8
Bring the stew to a boil, then reduce heat to low, cover tightly, and simmer for at least 2 to 2.5 hours, or until the goat meat is very tender. Check periodically and add more broth or water if it becomes too dry.
- 9
Once the meat is tender, remove the lid and simmer for another 15-20 minutes to allow the sauce to thicken slightly. Adjust seasoning with salt and pepper.
- 10
Remove the whole spices (cinnamon stick, bay leaf, cardamom pods, cloves) before serving, if desired. Garnish with fresh cilantro or parsley. Serve hot with ugali, rice, or chapati.
💡 Ammattilaisvinkit
- ✓Goat meat can be tough, so slow and low cooking is crucial for tenderness.
- ✓For a deeper flavor, marinate the goat meat overnight with some of the spices.
- ✓If you can't find goat meat, lamb shoulder can be used as a substitute, though the flavor will differ.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a diced potato or sweet potato during the last hour of cooking.
- For a richer sauce, stir in a tablespoon of tomato paste with the diced tomatoes.
- A splash of red wine can be added with the broth for added depth of flavor.