👨‍🍳 Ohjeet

1. 1

   Rinse the soaked red beans and place them in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for about 40-50 minutes, or until the beans are tender but not mushy. Drain and set aside.

   💡 Ammattilaisvinkit: Soaking beans overnight significantly reduces cooking time and improves digestibility.
2. 2

   In a separate pot, combine the goat meat with chicken stock, bay leaves, and whole nutmeg. Add seasoning cubes, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour and 30 minutes, or until the goat meat is tender.

   💡 Ammattilaisvinkit: Using chicken stock adds depth of flavor to the goat meat.
3. 3

   While the goat meat is cooking, heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   💡 Ammattilaisvinkit: Don't brown the onions too much at this stage.
4. 4

   Add the garlic paste and tomato puree to the skillet. Cook for another 2-3 minutes, stirring constantly, until fragrant.

   💡 Ammattilaisvinkit: Cooking the tomato puree helps to develop its flavor.
5. 5

   Stir in the chopped tinned tomatoes. If using palm oil, add it now. Bring to a simmer and cook for about 10-15 minutes, allowing the sauce to thicken slightly.

   💡 Ammattilaisvinkit: The sauce should be thick enough to coat the back of a spoon.
6. 6

   Once the goat meat is tender, remove it from the stock (reserve the stock). Add the cooked goat meat to the tomato sauce. Stir to combine.

   💡 Ammattilaisvinkit: Ensure all the goat meat is well coated with the sauce.
7. 7

   Add the pre-cooked red beans to the pot with the goat meat and sauce. Stir gently to combine.

   💡 Ammattilaisvinkit: Be careful not to mash the beans.
8. 8

   Pour in about 1-2 cups of the reserved goat meat stock (or water if needed) to achieve your desired stew consistency. Bring the stew to a simmer.

   💡 Ammattilaisvinkit: Start with less liquid and add more as needed to reach the desired thickness.
9. 9

   Cover the pot and let the stew simmer gently for another 30-45 minutes, allowing the flavors to meld together.

   💡 Ammattilaisvinkit: Stir occasionally to prevent sticking.
10. 10

    Taste and adjust seasoning with salt and pepper if necessary. Remove bay leaves and whole nutmeg before serving.

    💡 Ammattilaisvinkit: The stew should be rich, flavorful, and slightly thick.
11. 11

    Serve hot, typically with steamed rice or fufu.

    💡 Ammattilaisvinkit: This stew is even better the next day as the flavors continue to develop.