4 lb kid goat meat, cubed

1 T vegetable oil

2 tsp salt

4 tsp mixed spice (peppercorns and cumin)

3 garlic cloves

1 8oz can tomato sauce

2 T flour

1/2 C water

Brown meat in oil; add salt. Grind spices and garlic and add a small amount of water. Add spices, tomato sauce and enough water to cover meat. Simmer 30-40 minutes. Blend flour and 1/2 cup water. stir into meat to make gravy.

A traditional blood pudding, Sangrita, also is prepared by following this recipe. Simply omit the tomato sauce and 1/2 cup water and substitute 1 cup  kid goat blood. Mix with the flour and simmer 10 minutes.

Serve with flour or corn tortillas. Serves 8-10

Jack and Anita Mauldin’s Boer Goats

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3. African Goat Stew
4. Chevron Meat Chili
5. Goat Meatballs in Tomato Sauce

This entry was posted on Monday, January 4th, 2010 at 2:30 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.