locally produced....free range.... quality goat kid meat
from Melton Mowbray - food capital of the East Midlands
Sweet and Sour Goat Meat Casserole Recipe from Zanzibar
1.2kg goat meat, cubed
2 bay leaves
8 green peppercorns
1 tbsp salt
1 piece cassava (about 200g) (use yams if not available)
8 red onions
1 stick young celery, finely chopped
3 tbsp white wine vinegar
1 tbsp brown sugar
25g fresh basil leaves
200ml fresh Greek yoghurt
3 tbsp fresh coriander, finely chopped (reserve the stalks)
3 tbsp parsley
salt and black pepper, to taste
Place the meat in a large pan of cold water and slowly bring to a boil. Skim any fat off the surface, season and reduce to a simmer. Cook until the meat is tender (About 1 hour) then remove the meat and set aside. Reserve the stock.
Wash and cut the vegetables and add to the meat stock. Simmer until they are done (About 25 minutes). Remove the vegetables from the stock (reserve the stock) and refresh by plunging into a large bowl containing water and ice cubes. Strain and set aside.
For the sauce, boil the water, vinegar, sugar and coriander stalks for about 20 minutes. Meanwhile reduce the stock from boiling the meat and vegetables to about 400ml and add a little cornflour mixed with water and the yoghurt. Simmer until thickened then add sufficient of the reduced vinegar stock to suit your taste (strain-out the coriander leaves). Add the meat and vegetables to the stock and heat through then add the herbs, celery and season with salt and pepper.
Serve with steamed rice.