Combine goat meat, chile pepper, curry powder,
Coat goat with Season-All.
In large skillet, mix water, curry powder, celery and onion.
Heat on medium 4 to 5 minutes.
Add goat to skillet mixture; turn often.
Clean and wash goat meat.
Add all seasoning to meat and mix together.
Cover in pan for 1 hour.
Pour 4 tablespoons cooking oil in pot on low heat.
Pour meat and seasoning in pot and cover. Will cook itself.
Add a little water occasionally and stir until cooked.
Put goat meat into a bowl with curry, pepper, salt, m.s.g., scallion and garlic. Rub together for 1 minute, then leave for 30 minutes to marinate.
nd brown well in the curried oil. Do this in batches
ain meal, add prawns and goat cheese. Cook for 2 minutes
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.
Wash & cut meat into bite sized pieces. Combine ingredients & rub into meat.
Cover and marinate in the refrigerator for at least 6 hours.
Bring stock to a simmer in a heavy saucepan. Now add all the meat, ingredients, and marinade to the simmering stock.
Cover pot & cook slowly over medium heat, stir occasionally.
Continue to simmer for at least 2 hours or until meat is tender.
Add more stock if necessary.
Remove bay leaves before serving.
Serve over Basmati rice, accompanied by roti bread or corn muffins for sopping up ...
nto bowls and top with goat cheese and crumbled bacon.
Cut goat flesh into pieces.
Season
Wash meat off and trim off fat.
Drain off excess water.
Cut celery in very small pieces.
Add all the ingredients to meat and marinate overnight.
First wash meat, then add curry, scallions, onion, garlic, pepper and salt.
For better taste, meat should be seasoned in advance.
Pot should also be of adequate size and partially covered.
Add water and cook until meat is tender.
Creates its own gravy.
Can be served with any vegetable.
Mix salt, pepper and flour.
Dredge pieces of meat and shake off excess flour.
Heat oil in skillet.
Chop onion and garlic. Brown in skillet until transparent.
Remove with slotted spoon and place in Dutch oven or suitable stew pot.
Add meat to skillet and brown on all sides.
Add to stew pot with garlic and onion. Deglaze skillet with 3 tablespoons of wine vinegar or 1/4 cup red wine.
Add to stew pot with water to cover.
Simmer slowly until tender (1 1/2 to 2 hours).
Stir in curry powder to taste.
Marinate mutton or beef overnight with chives, onions, salt, pepper, parsley and celery; stir occasionally.
In a large, heavy pot, heat the oil and saute the curry powder and cumin over low heat for 5 minutes.
Add the meat and all the marinade and sear the meat all over in the hot oil.
Add 1 quart of water and bring to a boil.
Cover; lower the heat and simmer for 1 hour and 15 minutes.
Stir occasionally and add more water if the meat starts to dry.
Serve with hot rice.
Season goat meat with salt and 1
nto a bowl.
Place goat in a bowl and pour
-inch thick.
Marinate goat cheese in pesto for 2
n large pot boil the goat meat in water, add about
ool.
Combine chevre, herbed goat cheese, and milk in a
tuffing by mixing the goat cheese, garlic clove, shallot and