Goat dry Fry Recipe | Goat Masala Recipe | Mbuzi Dry Fry

goat meat

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than goat.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers a unique flavor while canola is more budget-friendly.

Open the goat meat and season with salt and black pepper.

Cut the goat into smaller pieces, leaving the chops whole.

Heat a heavy Dutch pan over medium heat with 2 tablespoons of vegetable oil until hot.

Add the goat meat to the pan and brown it.

While the goat is browning, prepare the vegetables: dice the onion, chop the garlic, and ginger, and clean the cilantro.

Dice half of each pepper after removing the seeds and white membrane.

Once the goat is browned, add garam masala, coriander, cumin, turmeric, and chili powder to the pan.

Pour in 1 cup of beef stock to deglaze the pan, cover, and lower the heat to cook for about 30 minutes.

Check the goat meat after 30 minutes to ensure it has softened slightly.

Add the diced onions, ginger, garlic, thyme, rosemary, cilantro stems, and more spices (garam masala, coriander, cumin, chili powder, turmeric, and paprika) to the pan.

Stir well and add the diced tomatoes, covering the pan to cook for about 5 minutes.

After 5 minutes, check the tomatoes; they should be cooked down and forming a glaze.

Add the remaining beef stock, cover, and cook for another 10 minutes to further tenderize the meat.

After 10 minutes, stir the mixture to ensure everything is well combined and the meat is glazed.

Add the diced bell peppers and green onions, stirring to incorporate them into the dish.

Season with salt to taste, remembering that some salt was added earlier.

Cover for a minute to steam the peppers, ensuring they remain tender but with a bite.

Once done, the dish should be dry with no excess liquid, and the goat meat should be tender and glazed with the vegetables.

Cooking Techniques

Equipment Needed

Spice Level: