Somali Goat Meat Recipes

Steps:

• Wash and strain goat meat.
• In large pot boil the goat meat in water, add about 1 tbs salt for 2 hours or until meat is tender.
• drain meat and save goat stock later for rice if desired.
• Add olive oil to skillet once oil is hot add the strained goat meat and fry 2 minutes.
• Add onions and green pepper stir to fry together 3 mins * dont let the onions and pepper get mushy they need to stay firm and still have a vibrant color.
• add cumin, cloves, garlic paste, ginger paste, cinnimon, cardemom, ghee, and salt and pepper to taste. stir for 1 minute.
• add cilantro and squeeze juice from lemon for flavor -- not too much lemon mabey like 1 tbs from the 1/2 lemon. Stir.
• Serve and enjoy with yellow spiced somali rice and fresh banana.

Steps:

• Soak rice in cold water 30 to 45 minutes, then drain.
• Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
• Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
• In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
• Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.