Mbuzi ya masala (Goat Meat Dry Fry) is a traditional Mahoran (from Mayotte) recipe for a classic dish of goat meat cooked with onions, garlic and chillies until almost dry. The full recipe is presented here and I hope you enjoy this classic Mahoran version of: Goat Meat Dry Fry (Mbuzi ya masala).
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Ingredients:
1kg of goat meat
6 onions
10 garlic cloves
3 hot chilli peppers
coarse sea salt
Method:
Cut the meat into cubes after washing and draining it. Combine the garlic, chillies and coarse sea salt in a mortar then pound to a paste.
Place a saucepan over medium heat, add the meat and stir until coloured. Pour in a little water and continue cooking, uncovered, for 5 minutes. Scrape in the puree and add the onions.
Pour in just enough hot water to cover the meat. Mix all the ingredients together then cook for about 60 minutes over low heat until the ingredients are tender and the sauce is almost dry.
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