👨‍🍳 Instructions

1. 1

   Marinate the goat meat with salt, pepper, half of the minced garlic, and half of the chopped onions for at least 1 hour, or preferably overnight in the refrigerator.

   💡 Tip: Marinating tenderizes the meat and infuses flavor.
2. 2

   Preheat oven to 160°C (320°F).

   ⏱️ 10 minutes
3. 3

   In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the marinated goat meat on all sides until browned.

   ⏱️ 15 minutes
4. 4

   Remove the meat from the pot and set aside. Add the remaining chopped onions and minced garlic to the pot and sauté until softened.

   ⏱️ 5 minutes
5. 5

   Add the crushed tomatoes, chopped gindungo, and bay leaves to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have broken down.

   ⏱️ 7 minutes
6. 6

   Return the goat meat to the pot. Add enough water to almost cover the meat. Bring to a simmer.

   💡 Tip: Ensure the liquid level is appropriate for braising.
7. 7

   Cover the pot tightly and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the goat meat is very tender.

   ⏱️ 2 hours 30 minutes

   💡 Tip: Check periodically and add more water if the liquid reduces too much.
8. 8

   Once the meat is tender, remove the lid. In a separate small pan, heat the palm oil over medium heat. Pour the hot palm oil into the braising liquid. Stir well to combine.

   💡 Tip: Palm oil adds a distinct flavor and color.
9. 9

   Continue to cook uncovered in the oven for another 30 minutes, or until the sauce has thickened to your desired consistency.

   ⏱️ 30 minutes
10. 10

    Season with salt and pepper to taste before serving.

    💡 Tip: Taste and adjust seasoning carefully.