Hello friends. I am sure I am not the only one who thinks September is galloping by! Don’t you? I rarely write about meat here. This is because I grew up on a mostly vegetarian diet. Meat was and still is an occasional thing. But when I decide to indulge, I go all the way (if it isn’t already obvious in this post!). I have been slowly observing the Jerk Spice through taste (which is exciting because my mind gets to observe the individual flavors) and found out the most fundamental spices are allspice, cinnamon, nutmeg, cloves and heat from scotch bonnet peppers. In Uganda, goat meat is famous for muchomo and I have had some of the best goat muchomo in the middle of the Kampala hustle and bustle. The memory still lingers. I wanted to recreate that feeling of eating goat meat falling off the bones but with the interesting and spicy kick of jerk spice. I first made stove-top jerk goat ribs about two weeks ago and to say that I am obsessed with it is an understatement. This jerk goat is so delectable that I keep wishing I could make it everyday!
What you will need:
1 Kg. Goat leg
1 Large onion, diced
6 Garlic Cloves
1 Tbsp. Allspice, ground
1 Tsp. Nutmeg, ground
1 Tsp. Cinnamon, ground
1 Tsp. Black pepper
1/2 C. Ketchup
1 Tbsp. Dark Soy Sauce
1 Tbsp. Lemon juice
A sprig of thyme
- I cook the meat in a pressure cooker with herbs, onions and salt to tenderize it.
- The stock used to cook the meat can be kept and used in other foods like stews and soups.
- I like pressure cooking the meat whole and then cutting it after it is soft and tender.
- The duration you pressure cook your meat determines how tender it will turn out. I wanted mine really falling-off-the -bone soft.
- When the meat is done cooking its oil will float on top. I used that oil to fry the meat.
- I substituted scotch bonnet for hot sauce.
- Place the meat in a pressure cooker. Add enough water. Add salt, thyme, onions, three crushed garlic cloves and lemon juice. Pressure cook for about 45 minutes.
- After the meat is pressure cooked, cut it into bite-sized chunks.
- Place a pan on high heat. Add about a tablespoon of oil. Grate the remaining 3 cloves of garlic. Add the garlic in the oil. let it brown a little.
- Add the remaining condiments and spices and stir till well mixed.
- Add the meat and stir well till its coated with the sauce.
- Get about half a cup of the stock and add it to the cooking meat. Let the meat simmer in the stock until it reduces to a rick dark thick sticky sauce. Serve hot because it’s finger licking good (KFC come at me!)
Hope you get to try this!