Goat casserole with couscous
This goat casserole with couscous is a hearty, gently spiced dish with plenty of slow-cooked comfort. The goat is soaked, browned and then simmered with sweet potato, mushrooms, tomatoes, zucchini, garlic, ginger, five spice, soy, Worcestershire and a touch of sweet chilli. Served over couscous, it makes a warming, full-flavoured meal with a rich sauce and tender pieces of goat.
Serves: 4 people
Duration: 3 hours 20 minutes
Ingredients
Main ingredients
- 600g goat – cubed
- water
- 4 tablespoons olive oil
- 1 onion – chopped
- 3 cloves garlic – crushed
- 350g sweet potato – diced
- 4 mushrooms – chopped
- 3-4 tomatoes – diced
- 1 zucchini – diced
- pinch ginger powder
- ½ teaspoon sugar
- ½ teaspoon five spice powder
- 2 teaspoons cornflour
- 3 tablespoons Worcestershire sauce
- 3 tablespoons soy sauce
- 3 tablespoons sweet chilli sauce (optional)
- 1 tablespoon Chinese rice wine or dry sherry
- 1 cup water
- couscous – to serve
Method
- Soak the goat in water for 2 hours; remove and pat dry.
- Heat 2 tablespoons of oil in a large saucepan and brown the meat; remove and set aside.
- Heat the remaining oil, add the onion and garlic and cook until the onion softens.
- Return the meat to the saucepan and add the remaining ingredients. Turn the heat down and simmer, covered, for about 1 hour, stirring occasionally.
- Serve with couscous.
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