Big Meck – goat meat
Even Cleopatra swore by baths in goat’s milk. Today, even supermarkets carry milk and cheese made from goat’s milk – gourmets and allergy sufferers buy it. Less commonplace, however: Goat meat. At least for us. Those who have once had a taste of it rave about it. In the supermarket and even with the meat specialized shop one will look however in vain for goat meat.
Remove as much fat as possible from the meat, turn it in the flour on the other side and brown it in portions in the oil in a heavy saucepan.
Remove from the cooking pot and set aside. Roughly chop the onion and sauté in the saucepan. Add the garlic and the other spices and sauté for 5 minutes, stirring frequently. Pour wine and make 2 min. Return meat to saucepan and pour in clear soup or water, bring to a boil. Reduce temperature, cover and simmer gently for about 1 ½ to 2 hours until meat is tender.
Gradually stir in lime juice, adding seasoning and salt and pepper. Serve with long grain rice
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!