Food! A mouth-watering dish that took you hours to put together is beyond words. On a side note, I am really perplexed by the notion that it takes 2-3 hours to cook dinner and just 5 minutes to eat it. That absolutely ought to be considered one of the world’s seven wonders.
My quest began in 2017 when I decided to try out as many dishes as possible from various cuisine groups after I buy halal goat meat online. During the year, it became so popular that people started sending me images of their own meals, asking if they would be included in the year album. Because I am anything from a downer, I naturally said yes.
Meat, particularly goat meat, was the obvious choice for this project’s meals. It has a distinct odor during the boiling process. That’s how you know it’s goat flesh.
Here are a few of my favorite recipes for cooking this meat:
Fry in the oven
It is a pleasure for me to prepare halal goat meat! This is especially true now that I’ve discovered a meat supplier that consistently provides the most delicate cuts of meat- delicious for my tums! The following is the method I use to make a dry fry:
Preparing meat for frying requires a lot of time and effort, but the results are well worth it.
I cook it with onions, green peppers, and coriander after it’s been cooked (dhania). You won’t miss the tomatoes in this one.
- a sufuria over a gas stove for wet frying
- To give it a stew-like texture, I make it in the same way as the previous recipe, but this time I add tomatoes and tomato paste, ginger, and water. To make a wet fry, follow these steps:
The finest natural spice ever is salt, pepper, and garlic, which I always add to my meat before it is fried.
Cooked in olive oil with chopped green pepper and coriander and topped with a tomato sauce and tomato paste, it’s delicious! (dhania). Before adding the coriander, I add a small amount of water to give it that “wet fry” flavor.
Tossing in some chilies is a terrific way to jazz up this dinner. When cooking on a gas or charcoal burner, pan-searing/grilling is preferred.
I found the delights of pan-searing goat flesh during my cooking experimentation. Because I don’t own an oven, I had to go outside the box to make this sort of meat. Pan-searing steak-type slices like those presented in restaurants would be my recommendation. My go-to methods include:
- Allow the meat to marinate overnight or for as long as you wish – I’d recommend at least two hours to allow the meat to absorb the flavor fully.
- Onion and garlic are included in the marinade; cumin and paprika are included in the seasonings.
Once the meat has finished marinating, you have a choice of two methods for searing it:
- Wrap the meat in aluminum foil and set it on your hot pan (Note: do not oil the pan if you select this approach and monitor continuously to ensure the meat does not adhere to the foil and burn. Using a small amount of oil on the foil will assist with this)
- Cook the meat to your liking over medium heat in a nonstick skillet with a little oil sprayed over it to keep it from sticking. When using a griddle, avoid using any oil and cook the meat over high heat, rotating it to get the desired degree of doneness.
Slow cooking it on a jiko, such as the Jikokoa, is the greatest method for achieving the best results.
Some meals are best prepared this way because I prefer them to be more complex. When it comes to this, I have two options:
Using salt, pepper, and garlic to season, cook the beef for several hours or until it is fork-tender.
- Keep the meat from sticking to the pan by simmering it with a little water.
- Slice the onion, tomato, and green pepper into large bits and add them to the meat for flavor and sauce.
- It’s an easy and tasty way to warm up on a chilly night.
Goat sandwich cooked on a pan over a gas burner
If you have the appropriate butcher, this sort of meat may be quite soft. You may make a tasty beef sandwich with it once it has been cooked and shredded. Instead of using a sandwich maker, I recommend toasting your bread in a pan with butter spread on both sides. It adds a nice crunch to the bread that you wouldn’t get with a sandwich machine.
Fillings that I prefer include meat, tomatoes, cheese (if available), sweet chili sauce, ketchup, and avocado.
In the event that you’re a lover of goat meat as much as I am, I hope these suggestions have been useful. Among the ways given, “Dry Fry” is by far my favorite method for making food. This year, I’ve honed my skills in creating this meal. Why don’t you tell me how you go about making yours? You would benefit from some new dishes.
