👨‍🍳 Instruktioner

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the goat meat on all sides in batches, then set aside.

2. 2

   Add the chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.

3. 3

   Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Add the tomato paste, curry powder, cumin, coriander, and chili powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

5. 5

   Return the browned goat meat to the pot. Add the crushed tomatoes and beef or vegetable broth. Bring to a simmer, then reduce the heat to low.

   💡 Proffstips: Ensure the liquid covers most of the meat; add more broth or water if needed.
6. 6

   Cover the pot and let the stew simmer gently for at least 2 hours, or until the goat meat is very tender.

   💡 Proffstips: Stir occasionally to prevent sticking.
7. 7

   While the stew is simmering, lightly crush the toasted mungongo nuts using a mortar and pestle or by placing them in a bag and gently pounding them. You want a coarse texture, not a powder.

   💡 Proffstips: Toasting brings out their nutty flavor.
8. 8

   In the last 30 minutes of cooking, stir the crushed mungongo nuts into the stew. Continue to simmer, uncovered, to allow the sauce to thicken slightly and the flavors to meld.

9. 9

   Season the stew with salt and black pepper to taste. Garnish with fresh cilantro before serving.

   💡 Proffstips: Taste and adjust seasoning carefully.