Ugandan Spicy Goat Stew

Ingredients

While the original Indian Laal Maas is known for its intense heat and use of Indian spices like garam masala and red chili powder, the Ugandan Spicy Goat Stew takes inspiration from the flavors of Uganda. It incorporates local spices such as African bird's eye chili, cayenne pepper, and a blend of Ugandan curry spices. The dish also uses traditional Ugandan ingredients like matooke (green bananas) and groundnut paste to add depth and richness to the stew. We alse have the original recipe for Laal maas, so you can check it out.

• 500g (1.1 lb) goat meat, cubed 500g (1.1 lb) goat meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 African bird's eye chilies, finely chopped 2 African bird's eye chilies, finely chopped
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 tablespoons groundnut paste 2 tablespoons groundnut paste
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the cubed goat meat to the pot and brown it on all sides.
4. 4.
   Stir in the chopped tomatoes, African bird's eye chilies, cayenne pepper, ground coriander, ground cumin, and ground turmeric. Cook for 2-3 minutes to release the flavors.
5. 5.
   Add the groundnut paste to the pot and mix well to combine with the spices.
6. 6.
   Pour in the beef or vegetable broth and season with salt to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer the stew for 1.5 to 2 hours, or until the goat meat is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or Ugali.

Treat your ingredients with care...

• African bird's eye chilies — Handle with caution as they are extremely spicy. Adjust the quantity according to your spice tolerance.
• Groundnut paste — If groundnut paste is not available, you can substitute it with peanut butter. Choose a natural peanut butter without added sugar or salt.

Tips & Tricks

• For an extra kick of heat, add more African bird's eye chilies or cayenne pepper.
• Marinate the goat meat in a mixture of yogurt, ginger, garlic, and spices for a few hours before cooking to enhance the flavors.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.

Serving advice

Serve the Ugandan Spicy Goat Stew hot with a side of steamed rice or Ugali. Garnish with fresh cilantro for added freshness.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an appealing touch.