6
Ingredients
- 1.5 kg goat, cut into pieces
- 3 onions, sliced
- 4 ripe tomatoes, crushed
- 4 garlic cloves, crushed
- 2 cm ginger, grated
- 3 tbsp oil
- 1 small chili
- 1 stock cube
- Salt, pepper and water
Method
- 01 Brown the goat pieces in the oil. Set aside.
- 02 Sweat onions, garlic and ginger. Add the tomatoes and reduce for 10 minutes.
- 03 Return the meat with the cube, chili and water to cover. Bring to a boil.
- 04 Lower the heat, cover and simmer 1 h 15 to 1 h 30 until the goat is very tender.
- 05 Uncover to thicken the sauce if needed. Serve with rice, chikwangue or plantain.
Unlike grilled ntaba over coals, this version stays entirely in the pot. Cooking time depends on the animal and the size of the pieces.
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