Goat meat, often referred to as “chevon” or “mutton” (though “mutton” can also refer to sheep meat in some regions), is a popular source of protein in many cultures around the world.
It is particularly favored in regions such as South Asia, the Middle East, Africa and the Caribbean.
Ingredients
2 teaspoons oil
1 small onion
1 bunch cilantro
2 tablespoons crushed garlic
1 lb. goat, cut into chunks or cubes
Pinch of salt
How to prepare
1. In a very large pot put the cut goat meat, a pinch of salt, and half the cilantro.
2. Fill the pot with water.
3. Bring to a boil and cook until meat is tender (about 2 hours).
4. Heat the oven to 425 degrees.
5. Chop the onion and the other half of the cilantro.
6. Take an oven safe pan and, using a paper towel, rub 1 teaspoon oil over the bottom of the pan (this is called “fi lming”).
7. Place the goat meat in the pan.
8. Sprinkle 1 teaspoon of oil on the meat.
9. Sprinkle the top of the meat with the onion, garlic, and cilantro.
10. Bake in the oven for 10–20 minutes, until it looks crispy and browned.
11. Serve