Somali Goat Meat Recipes
BARIIS ISKUKARIS (SOMALI-STYLE RICE)
Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the dish comes from Ayaan and Idyl Mohallim, twin sisters who make their own xawaash, an aromatic spice mixture that is layered with fenugreek and turmeric. The finished rice is also generously seasoned with saffron, as well as softened peppers and raisins. At Thanksgiving, the rice is a versatile side with roast turkey and vegetables, and the day after, it's a great base for leftovers. You could easily use a vegetable stock in place of a meat stock for a vegetarian version, and add more vegetables to the topping. The Mohallim sisters, on occasion, add blanched green beans to the mix.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 28
Steps:
- Soak rice in cold water 30 to 45 minutes, then drain.
- Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
- Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
- In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
- Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.
SOMALI GOAT MEAT
This is my best Somali Goat recipe it is very flavorful and tasty...Alot of people I have cooked this for say it is better than what is served at the somali resterants. :) This is my own recipe and what I serve to my lovely family. ENJOY!!!!
Provided by celebrittany
Categories Somalian
Time 2h10m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Wash and strain goat meat.
- In large pot boil the goat meat in water, add about 1 tbs salt for 2 hours or until meat is tender.
- drain meat and save goat stock later for rice if desired.
- Add olive oil to skillet once oil is hot add the strained goat meat and fry 2 minutes.
- Add onions and green pepper stir to fry together 3 mins * dont let the onions and pepper get mushy they need to stay firm and still have a vibrant color.
- add cumin, cloves, garlic paste, ginger paste, cinnimon, cardemom, ghee, and salt and pepper to taste. stir for 1 minute.
- add cilantro and squeeze juice from lemon for flavor -- not too much lemon mabey like 1 tbs from the 1/2 lemon. Stir.
- Serve and enjoy with yellow spiced somali rice and fresh banana.
Nutrition Facts : Calories 719.5, Fat 24.3, SaturatedFat 11.3, Cholesterol 291.3, Sodium 416.6, Carbohydrate 28.4, Fiber 5.5, Sugar 11.9, Protein 96
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