Hilib Ari Isku Duug
Braised goat in spices and tomato, a delicious and savory stew for a cold winters day. The dish is subtly spiced to not overshadow the flavor of the meat. If you can’t find goat meat, you could easily substitute a chuck roast instead. Preparation and cooking of the dish is relatively easy. If you are looking for an exotic dish to try, this a good one.
1.5kg goat shoulder, cut into small chunks
3 tablespoons olive oil
1 large onion, diced finely
2 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
½ teaspoon ground black pepper
375 ml (1.5 cups) water
Salt to taste
1. Cook the meat, onion, garlic, salt and water in a covered large saucepan over low heat for about an hour. The water will have almost evaporated by this time. If the goat meat is mature you will need to add a bit more water to tenderize it.
2. Add the spices and tomato paste and cook for about ten minutes until thoroughly absorbed.
3. Serve with rice, any kind of bread or a salad.
Original recipe found here: