Rosemary and Garlic Wet Fry Goat Meat

Last week flew by so fast, it literally left me in a tizzy! I struggled to find time to pen this rosemary and garlic wet fry goat meat recipe. But like all good things that require patience, here it is!

In the last week, I have travelled twice, and the second trip informed me that I had to travel again. This time for good. Attempting to wrap up your life in three days is a tall order, even for a gypsy. But I have relocated a lot of times in my short life so I believe that I am getting the hang of it. I know what to leave, what to give away, who to bid farewell and who I will probably never see again.

My blog was conceived in the town that I have left behind me. And its identity has since been associated with that town. Or so I imagine. But blogs are formless and fluid. Like air and water. So with time, Kaaris Kitchen will morph into whatever is now going to grow into.

Rosemary and Garlic Wet Fry Goat Meat

There are some people who like goat meat. My daughter is one of them. Something about an off taste. This is why whenever I am preparing goat meat, I always opt to go a tad heavy on flavour. The intention being, to mask that taste for her. For this recipe I used a generous (in my opinion) amount of both garlic and rosemary. Rosemary has a very strong aroma and flavour and worked perfectly for this recipe.

Rosemary and garlic wet fry goat meat

See Also: Beef Mshikaki with Kachumbari Salsa

Here’s to more good food!


End Note

Did you enjoy this rosemary and garlic wet fry goat meat recipe? Do share it with your friends and let’s get social!

 

Print Recipe
Rosemary and Garlic Wet Fry Goat Meat
Instructions
  1. Heat some vegetable oil in a pot and add in your diced onions. Sautee and add the crushed ginger and garlic. Follow up with chopped coriander stalks.
  2. Next, add in the goat meat, diced. Sear for about two minutes. Add the chopped rosemary, black pepper, salt, paprika and after a minute or two, add the diced tomatoes.
  3. Cook down the tomatoes and then add the tomato paste and soy sauce.
  4. Allow to cook for about two minutes and add about half a cup of water. Reduce the heat and allow to simmer for 20 minutes.
  5. Add in the diced bell pepper and coriander and cook for 5 minutes. Leave some coriander for garnish.
  6. After 5 minutes the dish should be ready to serve. Enjoy it with your favourite side.
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