Goat dry Fry Recipe | Goat Masala Recipe | Mbuzi Dry Fry

hey hey friends welcome to my kitchen I'm chefa and today I'm sharing with you a very simple recipe of a goat dry fry a recipe with just a very few ingredients very easy to make you can do it any day of the [Music] week so for this re recipe I have about 2.6 lb of goat chops and some goat shoulder here I have a red pepper a green pepper an onion garlic a tomato and ginger salt and pepper and then I have some spices on the side that I will use I also have some Rosemary some thme here and some cilantro so first things first I will open up this goat and start are in [Music] it so I will season the good salt and pepper as always on the board and then head to the stove and start Browning so all I did with this I just cut it up into smaller sizes uh the chops I just left them whole they are going to cook nicely this is beautiful goat turn the gas on heat a heavy gouch a pan with 2 tbspoon of vegetable oil once the oil is hot start adding your Goat as the goat Browns a good time to start prepping the rest of the vegetables always start with a sharp knife start with an [Music] onion once the onion is all peel just dice it set it aside chop pork clov garlic just roughly have a knob of Ginger here take just a small [Music] piece mix ginger garlic I will pull just a few leaves of Rosemary and then I'll pick the CH just throw out the tough stem just clean some cilantro here then put it dry all I need right now are just the stems leaves for garnish as always so right behind me the go seems to be doing very well back to our prep table cilantro done I need just a half of each pepper first wash them I will save this half take out the seeds and some of the white membrane here and then this all I need to do just dice it in some big chunks just like so green pepper take out the seeds as always give the go t here one tomato all the prep done right on the table our goodat pieces are all browned here so I'm going in with some garam masala some coriander cumin turmeric chili powder all the measurements for the ingredients will be in the description box We'll add about a cup of beef stock to De Grace the pan and then I'm going to cover the pan lower the heat and cook this for about half an hour or so just to soften the meat a little bit the good meat has been bubbling for about half an hour or so the idea was just about to give the goat a head start because this is a tough cut of meat so if we go ahead and cook it straight away it's going to end up being tough so this definitely has slightly softened the beef stock is all evaporated or or reduced and it's graced the meat I will turn up the heat here and we go to the next stage of this delicious recipe so now we'll go in with our onions we'll have the onions cooked down Brown a little bit add ginger and garlic chopped Thyme and rosemary the cilantro stems add a half a teaspoon of garam masala some coriander some more cumin chili powder add to your taste and flavor a hinch of turmeric and some paprika for color give this a stir and then we can add our [Music] Tomatoes cover this cook for about 5 minutes to cook the tomatoes [Music] down so it's been about 5 minutes look at those Tomatoes they've cooked down forming a nice glaz gravy if we can say that we want the meat all nicely glazed but we also want to make sure that because this is tough cut uh of meat we want to make sure that it's nice and tender when it is done so to help with that we'll add the rest of our beef stock here cover it for about 10 minutes and then we are going to open it and we continue grazing the goat it's been about 10 minutes so the beef stock is all reduced here it's all nicely grazing the meat to give this a good stir so finish this dish with our bell peppers so for texture purposes we need these to be nice just a little crunchy but also nice and tender some green onions or or scallions just fold this in and now at this stage we just going to finish the dish just by continuously stirring it so it continues to glaze everything and then have the vegetabl soften so one thing you'll notice we haven't done if until this point is add salt so this that was deliberate because I knew I going to add the stocks and reduce it so if you add the salt and reduce there's a tendency of overs salt ing so this is a good point now to Salt the dish but we had also salted uh the goat meat in the beginning so there was enough salt so this is just for finishing always season to your taste and always remember to taste to know where the seasoning is we'll cover this for a minute or just to steam the peppers so look how our peppers are just nice and tender they have a bite the goat is all glazed no more liquid left here it's all nice and dry finish with cantro bring to the table so there you have it friends our delicious dry fry goat doesn't take long to make sa it this family style or individually over rice this is perfect with ugali and you and your family will definitely enjoy it so this is one of those recipes that are just so adaptable you can use beef ribs on these this my friends is what we are talking about m so there you have it my friends the goat is very tender from the combination of slow cooking uh starting with the liquid and then have it reduce and evaporate and then finish with the vegetables gives it a chance just to cook through and to soften and to become very very very tender it's a very delicious recipe it's easy to make it's one p once again a very warming and comforting dish that you can make any day of the week so thank you very much for watching as always really appreciated I will see you in the next one just remember to subscribe comment and leave me a like on this one thank you so [Music] [Music] much

Channel: Chef D Wainaina

Views: 223,783

Keywords: Goat dry fry recipe, goat wetfry recipe, Bhuna recipes, Mbuzi dry fry, Chef D Wainaina, chef Wainaina, Kenyan Mbuzi fry

Id: MoSkCh82YsE

Length: 11min 27sec (687 seconds)

Published: Fri Jan 21 2022