Mchuzi wa Nyama ya Mbuzi

Name: Mchuzi wa Nyama ya Mbuzi
Prep time: PT30 minutes
Cook time: PT2 hours 30 minutes
Total time: PT3 hours
Yield: 6
Cuisine: Kenya
Ingredients: 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 undefined Salt; to taste undefined Black pepper; 1/4 cup Fresh cilantro or parsley (chopped, for garnish)

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.

準備時間30 minutes

調理時間2 hours 30 minutes

合計時間3 hours

分量6

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

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.

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.