Goats are delicious. And the best goat meat in the market obviously is raised in the free range by the Maasai, eating a natural diet and getting plenty of exercise and sunshine for great nutrition and flavor.
1. Reason To Season
After you get your hands on some good quality goat meat, the first thing you need to do is to season with Himalayan salt or sea salt, freshly cracked black pepper, paprika and chilli flakes. Leave this aside for a few minutes, the longer the better (That’s what she said, right? LMAO) But seriously the longer you leave the seasoning with the meat the better the flavor. This not only makes the meat more flavorful, it also helps tenderizing it.
2. Quick Stock
The next step is to make the vegetable stock; quite simple; Heat some coconut/olive oil in a pot, add a little butter, crushed garlic, crushed ginger, medium-size chopped onions, finely chopped cherry tomatoes, chopped leeks, chopped zucchini and some carrots. Basically any type of aromatic can be used, the more, the better the flavour. Cook them until brown and then add the spices; 3 teaspoons curry powder, 1/2 teaspoon cumin ground cumin. Toast the spices until you get the nice aromas going then mix with the aromatics and add water, twice the amount of stock you need as we want it to reduce. Season with Himalayan salt or sea salt, freshly cracked black pepper, paprika and chilli flakes making sure that it is less salty than normal since moisture levels will decrease and the natural salts from the veggies will come to pass increasing the saltiness of the end product. Reduce on high heat, for about 30 – 40 minutes.
On a frying pan, brown the goat leg with bone chunks on medium heat in coconut oil and a little butter (butter improves flavor and emulsifies the sauce making it thicker and glossier) then add the chopped mirepoix (crushed garlic, chopped onion, julienned green bell pepper (hoho), chopped tomato and cilantro (dania stalks). Here it is very important not to stir, just let the meat and aromatics brown together. Turn after 5 minutes of proper browning, remember like Gordon Ramsay says, NO COLOR, NO FLAVOR.
After proper browning is achieved, add the stock, covering the meat up to 50%. Reduce to medium low heat and let that simmer for at least 30 minutes but if you want it to be fall-off-the bone, cover with stock up to 90% of the meat and simmer on LOW HEAT for around 2 hours. Serve with ugali and terere or spinach or kale hehehe