Africa: goat stew with carrots

Africa: goat stew with carrots

In Ethiopia, this goat stew is eaten with injera (a fermented pancake), I prefer to accompany it with Moroccan msemmen (a flatbread) as I like it better. It is a popular Shabbat dish in Ethiopia. In fact, it can also be cooked just fine for hours on low heat or in a moderately hot oven. - RECIPE AND RECIPE TEXT JONAH FREUD | PHOTOGRAPHY MITCHELL VAN VOORBERGEN | WINE TIPS MARJOLEIN SCHUMAN

Africa: goat stew with carrots

What you need (4 people)

  • 1 kg goat meat, diced 3 x 3 cm
  • 4 onions, sliced
  • 1 bunch of carrots, chopped into pieces
  • 3 cloves of garlic, finely chopped
  • 1 tbsp gingerroot, grated
  • 1 tsp turmeric powder
  • 1 tsp ajowan or caraway seeds
  • 1 tsp nigella seeds
  • ½ tsp cardamom
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • salt
  • 2 jalapeño peppers, seeds removed and diced

This is how you make it

In a saucepan, bring about 1.5 litres of water to the boil. Add the goat meat and simmer for a few minutes. Then turn down the heat to low and use a slotted spoon to scoop away any foam that floats to the top. Then add the onions, carrots, garlic, ginger root, turmeric and ajowan or caraway seeds. Stir well and simmer gently for 15 minutes. Then add the nigella seeds, cardamom, thyme and basil and season with salt. Turn down the heat and let the stew simmer for at least 1.5 hours. Make sure there is enough liquid in the pan so it does not stick. If necessary, add some more water. Taste whether the goat meat is fully cooked. How long the meat needs to cook depends on the age of the goat. Finally, stir in the chopped jalapeño peppers.

 

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This recipe is from: MEMMISJ, THE JEWISH WORLD CUISINE ACCORDING TO JONAH FREUD | CARRERA CULINAIR | ISBN: 9789048861804 | € 35

 

 

 

 

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