Taso (Fried goat)
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| Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Main Dish |
Ingredients
- 1kg of goat meat (shoulder), (cut into 1 to 3 cm cubes)
- 1/2 cup of shallots, (chopped)
- 3/4 cups of orange juice
- 1 large onion, (chopped)
- 1/2 cup of lime or lemon juice
- 4 to 8 garlic cloves, (chopped)
- 1 green and 1 red bell peppers, (finely chopped)
- 1 cup of bitter orange and lemon juice
- Grinded cloves
- Salt and pepper to taste
- 1 tablespoon of thyme
- 1 teaspoon of parsley
- 1/2 cup of vegetable oil
Optional
- 1 red hot pepper, (chopped (optional))
Directions
| 1. | One day prior to cooking your meat, put all ingredients except the oil in a large pot; add water if the amount of juice is insufficient to cover the meat and allow the marinade to sink in overnight in the refrigerator |
| 2. | Drain the mixture and allow the meat pieces to dry a little |
| 3. | In a small pot, add the oil and fry the goat until it is dark on the outside yet tender on the inside |
| 4. | A little piece of advice: As goat meat is usually very tender, it does not need to be boiled prior to frying. However when substituting beef for goat, your meat might need to be pre-cooked (boiling) before the frying step. |
