Sweet and Sour Goat Meat Casserole

Sweet and Sour Goat Meat Casserole

Ingredients

Basic ingredients

• 1.2 kgs. prime goat meat
• 2 bay leaves
• 8 Zanzibar peper corns
• 1 tbsp salt

Vegetables

• 8 new carrots
• 1 pc Mtwara cassava
• 8 Tanga red onions
• 1 pc Zanzibar figili salad

Sweet and Sour Sauce

• 100 ml water
• 3 tbsp white vinegar
• 1 tbsp brown sugar
• 25 g fresh basil leaves
• Stock from the boiled meat
• 2 dl fresh greek yoghurt (mtindi)
• Corn starch
• 3 tbsp fresh corriander finely chopped
• 3 tbsp parsley finely chopped
• Salt and Zanzibar black pepper

Method

• Cut the mutton meat ( Goat meat ) into chunks. Place in cold water, bring to boil and skim thoroughly. Season and let the meat simmer until tender for about 1 hour. Take the meat.
• Wash and cut the vegetables and simmer in the stock until ready. Take out and chill in ice cold water. Strain the stock and put aside.
• Boil the water, vinegar, sugar and corriander stalks without a lid for about 20 minutes. Reduce the stock from the boiled meat to 400 ml. Add yougurt and simmer unril it thickens slightly, by using a little corn starch mixed with water as a thickner. Add the reduced vinegar stock to taste.
• Heat the pieces of meat and the vegetables in the sauce. Stir in the herbs, chopped figili and add salt and pepper to taste.

Serve the dish with creole ghee rice.

Benn Haidari