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Tassot de Cabrit
Tender and flavorful goat meat, marinated and then pan-fried until slightly crispy. It's a popular dish often served with rice and beans or fried plantains.
🧂 食材
- 2 lbs Goat meat(cut into 2-inch pieces)
- 1/2 cup Orange juice
- 1/4 cup Lime juice
- 4 cloves Garlic(minced)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 1 tbsp Thyme(fresh leaves)
- 1 tsp Salt
- 1/2 tsp Black pepper(freshly ground)
- 3 tbsp Vegetable oil
- 1 medium Onion(sliced)
👨🍳 步驟
- 1
In a bowl, combine goat meat, orange juice, lime juice, minced garlic, chopped scotch bonnet pepper, thyme, salt, and black pepper. Marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
- 2
Drain the goat meat, reserving the marinade. Pat the meat dry with paper towels.
💡 專業提示: Drying the meat helps it to crisp up better. - 3
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the goat meat in a single layer, working in batches if necessary to avoid overcrowding the pan.
- 4
Sear the goat meat until browned on all sides. Reduce heat to medium-low, add the sliced onion, and cook for about 10-15 minutes, stirring occasionally, until the meat is tender.
- 5
Pour in about 1/4 cup of the reserved marinade. Cover the skillet and let it simmer for about 20-25 minutes, or until the goat meat is very tender and the liquid has reduced to a glaze.
💡 專業提示: Add more marinade or a little water if the pan becomes too dry. - 6
Remove the lid and cook for a few more minutes, stirring, to ensure the sauce coats the meat nicely and achieves a slightly crispy texture.
💡 專業提示
- ✓For a spicier dish, leave some seeds in the scotch bonnet pepper.
- ✓If goat meat is unavailable, lamb can be used as a substitute, though the flavor will differ.
- ✓Ensure the meat is well-browned for the best flavor development.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a tablespoon of tomato paste to the marinade for a richer color and flavor.
- Serve with a side of Pikliz for a spicy kick.
- Some recipes include a splash of vinegar in the marinade for extra tang.