Burundian Goat Stew with Aromatic Rice
Serves: 2, Difficulty: Expert
Preparation Time: 20 minutes, Cooking Time: 1 hour 20 minutes
Ingredients
- 400 grams of goat meat
- 1 medium onion, finely chopped
- 2 bell peppers, sliced
- 2 cloves of garlic, minced
- 2 medium tomatoes, chopped
- 1 chili pepper, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 150 grams of Jasmine rice
- 1 tablespoon tomato paste
- 600 ml of water
Method
- Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add goat meat, season with salt, black pepper, curry powder, coriander, thyme, and rosemary, and brown on all sides. Remove and set aside.
- In the same pot, add the remaining 1 tablespoon of vegetable oil. Add the onion, garlic, and chili pepper. Sauté until the onion is translucent.
- Add the bell peppers and tomatoes. Cook until the tomatoes are soft, about 5 minutes.
- Stir in the tomato paste, and return the goat meat to the pot. Add 400 ml of water. Bring to a boil, then reduce heat and simmer, covered, for 1 hour or until the goat meat is tender.
- In a separate pot, bring 200 ml of water to a boil. Add Jasmine rice and a pinch of salt. Reduce heat, cover, and simmer on low until rice is cooked and water is absorbed, about 20 minutes.
- Serve the goat stew over the aromatic Jasmine rice.
Tips
- For a deeper flavor, marinate the goat meat with salt, pepper, and spices for a few hours before cooking.
- Adjust the heat of the stew by adding or reducing the amount of chili pepper to suit your taste.
Nutritional Information
Nutritional Information | Per 100g | Per Serving |
---|---|---|
Energy | 150 kcal (627 kJ) | 600 kcal (2508 kJ) |
Fat | 8g | 32g |
Saturated Fat | 3g | 12g |
Carbohydrates | 10g | 40g |
Sugars | 2g | 8g |
Proteins | 12g | 48g |
Salt | 0.5g | 2g |