Posted on Leave a comment

Mint Cumin Mbuzi Fry in Herb Yogurt Marinade

mbuzi fry

Wow! If I could package the aroma in my kitchen right now and send it over to you in a tiny blue box, you would be blown away! Even before I cooked the mbuzi fry in mint and cumin, I marinated it in yogurt and herbs like sage and oregano for 24 hours in the fridge. The aroma is spicy, minty, woodsy…an intoxicating bouquet.

Now, it has been an odd minute since I prepared goat meat largely because my elder daughter doesn’t eat it. I tried to find out why and didn’t get a square answer; just that it doesn’t taste or smell nice. My attempts to sneak goat into a meal for her have all been thwarted as she can detect it a mile away! Fortunately for the rest of us mbuzi fry lovers, she’s away at school right now so let’s get on with creating deliciousness hehe😆😆😆


For the Marinade

  1. ½ inch crushed ginger root
  2. 1 crushed garlic clove
  3. 1 tbsp dark soy sauce
  4. 50ml natural yogurt
  5. ½ tsp dried oregano
  6. ¾ tsp dried sage

For Cooking

  1. 500g goat meat
  2. ½ tsp cumin seeds
  3. 1 red onion (diced)
  4. 1 tsp dried mint
  5. A pinch of turmeric powder
  6. ½ tsp ground coriander
  7. 2 tomatoes (diced)
  8. Salt to taste
  9. Black pepper to taste
  10. 2 tbsp of vegetable oil

Let’s Cook!

  1. In a large bowl, mix the diced goat meat with all the components of the marinade. Cover in cling film and refrigerate for 24 hours.
  2. In a skillet, pour in 2 tablespoons of vegetable oil and heat under medium heat. Add cumin seeds and fry for 30 seconds. Saute onion and cook until tender and translucent.
  3. Now add the meat and stir fry for about 5 minutes as you season with mint, salt and black pepper. Proceed to add turmeric and coriander continue to stir fry until it creates a slight fond (the gravy/juices begin to lightly stick to the pan).
  4. Add the tomatoes and reduce the heat to low. Use the juices from the tomatoes to de-glaze (remove the sticky bits in the pan)  even as you continue stirring.
  5. Once the tomatoes have softened, you may remove from the pan and serve hot!

I recommend that you garnish the dish…hehehe…i was clearly overwhelmed by the aromatic bouquet that was engulfing me and in the whiff of the moment, i forgot to do so myself LOL! Coriander, spring onion or chives will do. I enjoyed this dish with ugali and some greens. Potatoes or rice would also accompany this tasty dish very well.

Share this mbuzi fry recipe with your friends and be sure to reach out to me on social. Also, let me know in the comments below, what other recipes you would like to see on the blog 🙂

Join our Facebook group:









Leave a Reply

Your email address will not be published. Required fields are marked *