I haven’t posted a recipe for a while. Goat is something that might be a little different for most of our regular readers, so here it is! This works equally well with lamb or beef, but cook beef over a low heat for longer than goat or lamb.
1 kilo diced goat meat – $8.99 kg
1 kilo prawn meat – $15 kg
7 ground red peppers – remember a “grinder” is really a blender – $2.49 kg
Silver-beet – I used three leaves short of a bunch from Coles, probably could have used all
4 tomatoes – $1.50 kg
stock cubes (I use 3 – 4)
Chop the silver-beet and parboil. Set aside to drain well.
While the silver-beet is boiling, blend the capsicums, onions and tomatoes
Brown the goat meat in the bottom of the pan in hot oil. Note that traditionally the meat would be boiled and then deep fried. I do not do this as I avoid deep frying for health reasons.
Rinse the prawn meat.
Pour red sauce over the goat meat, add beef stock (goat stock is hard to find), salt, bay leaves, basil and chilli flakes.
Simmer for about 15 – 20 minutes over a low heat.
Add silver-beet and prawn meat.
Cook until tasty!
Serve over rice – lots of rice.
I forgot to take a picture of the final dish! I’ll never make a cook book author!
Note that sometimes red capsicums can be very expensive. Also the numbers I have given above depend on the size. If small, you will need more. The tomatoes I used today were quite small, if you have large tomatoes you would need less.