Well, I would categorise this dish as intermediate to difficult. Even though it really could be easy, it is time consuming therefore be prepared to get up close and personal with your kitchen. I remember this as a favourite at the parties my mom used to throw way back when we were kids. The time and effort put into making these kebabs is well worth it. Here goes.
1kg goat meat
Scotch bonnet pepper
Optional Spices (cloves, bay leaf)
I like to cook goat with a lot of spices, seasoning and bulb vegetables like onion, garlic and ginger to tone down the natural scent if goat meat. Cook until tender. When pressed for time like I often am, I pressure cook the meat and it is done within 15 minutes at pressure.
While the goat is cooking, work on the sauce, which is essentially the tomato stew base I blogged about in my last post. For the kebabs, I like to use fresh tomatoes for their natural sweetness instead of the canned ones which can sometimes have a sour taste.
1 large onion
Scotch bonnet peppers
1 tbsp tomato puree
4 large fresh tomatoes
Follow the instructions for the tomato stew base ensuring that the resulting sauce is quite thick, not watery.
Now, the meat should be done. Traditionally, the next step would be to deep fry the meat. I have been moving away from using too much oil in my cooking, so at this stage I actually grill the meat until sealed and browned on the outside yet juicy and tender on the inside. It is now time to assemble your kebabs with the following.
1 red onion
Freshly sliced tomatoes.
Chop all of these to about an inch each side. Take your bamboo skewers and begin to assemble the kebabs, alternating meat and vegetables. Each kebab ending up with 3 to 4 pieces of meat is fine. Now drizzle the spicy tomato stew base all over the kebabs ensuring every inch of meat is covered and they are ready to serve.
For more step by step photos, click here.
- The AC Diet: Tomato Stew Base (myburntorange.wordpress.com)