How to Make Tasty Stewed Goat meat with sauted kales

Stewed Goat meat with sauted kales. Healthy Ginger Juice, Gnamakoudji or Tangawizi. Goat Meat Light Fufu Soup ( Togolese Pepper soup). Add water to just cover, if needed. (I offset the water with more tomato paste).

Remove the meat from the pot. Add back the meat and coat with the sauce. Chop onion and chop or press garlic and saute in the fat. You can cook Stewed Goat meat with sauted kales using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients of Stewed Goat meat with sauted kales

1. It's of goat meat.
2. It's of cut kales.
3. You need of carrots.
4. Prepare of green pepper.
5. It's of big tomatoes.
6. Prepare of onion (shallot).
7. You need of salt.
8. Prepare of garlic.
9. Prepare of beef cube.
10. Prepare of liquid cooking oil.

Once they are nicely soft add the pepper, cumin and cinnamon. Add the goat meat, turn the heat to medium, and brown well. Add the remaining tomatoes and just enough water to cover the meat. Use good quality mutton (goat) meat.

Stewed Goat meat with sauted kales step by step

1. Cut the goat meat to small pieces and wash then boil with salt till tender or for 15 minutes..
2. Drain the excess soup and keep aside for later use..
3. Make sure you chop the onions, tomatoes, green paper, carrots and garlic as in the photo..
4. Add the garlic and onions then cooking oil. After 2 mins add carrots then tomatoes.
5. After the onions have soften add green pepper and stir gently..
6. Add the beef cube then add the soup that you kept aside. Mix well then allow to simmer for 5 mins..
7. Remove from heat and keep aside..
8. Wash the kales then heat cooking pot with oil and add half chopped onion..
9. Heat till a bit golden brown then add 2 tomatoes to cook till softened then add the kales with a pinch of salt.
10. Simmer for 5 mins to sauté then remove from heat.
11. Serve the goat meat with kales with Ugali..

To remove gamey taste in meat, you may soak the meat in equal parts of vinegar and water. Heat olive oil in a large saucepan over medium-high heat. Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine.