Ingredients to use
- 1.2kg (2.6 lbs) goat meat (cut with the skin)
- 2 habanero peppers (or to your taste)
- 1 medium onion
- 1 cooking spoon vegetable oil
- Black pepper
- 3 big stock cubes
- 1 teaspoon thyme
- Salt (to taste)
Before you start
Cut the goat meat into large chunks. Make certain you cut the chunks with the goat pores and skin. If the skin isn’t always there, it may not be the real deal Asun.
Wash and placed the goat meat chunks in a bowl.
Add the thyme and black pepper; overwhelm and upload the inventory cubes. Feel loose to feature other spices and ingredients that you use to marinate meat.
Mix the spices and the goat meat through lightly rubbing along with your arms.
Cover the bowl with a thin film. Put inside the fridge and go away to marinate for about 1 hour.
In my opinion, marinating red meat and other varieties of meat is absolutely optional so that you can skip the marinating manner and pass immediately to cooking the goat meat.
Pound or blitz the habanero (scotch bonnet) peppers and set apart.
Cut 1 onion into 4 large chunks.
After approximately 1 hour or the quantity of hours you chose to marinate the goat meat, placed the meat in a pot. Use a pressure cooker if you have one due to the fact goat meat is quite difficult and you may save plenty of fuel and strength.
Pour water to simply half of the extent of the goat meat, add the massive chunks of onion and begin cooking at medium warmness. You do no longer need plenty of water due to the fact you need the water to dry up by the point the goat meat is nicely completed.
When the goat meat is nicely completed, cast off the big chunks of onions and add salt to taste.
Increase the warmth to excessive and stir continuously until all the ultimate liquid in the pot is absorbed. You don’t need to lose any flavor with the aid of pouring away the goat meat stock.
Lay the goat meat flat in your oven rack.
Grill/Broil within the oven at a hundred and eighty°C or 350°F until the meat is brown all over. You will need to show them occasionally. The meat should now not be dry. This takes a maximum of 15 mins with my oven.
While you are grilling the meat, wash, reduce and thread the green bell pepper, red bell pepper and the last onion on toothpicks.
When the meat it well grilled/broiled, warmth the vegetable oil in a dry clean pot.
Add the pepper and the thick inventory from cooking the beef (if any) and fry for a piece.
Add the grilled goat meat.
Stir thoroughly till the pepper is flippantly allotted at the goat meat. The vegetable oil ensures that this takes place and offers the Asun a pleasant glow.
That’s it! Serve with the threaded greens.
