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Ragoût de Chévre au Riz (Goat Stew with Rice)

Ragoût de Chévre au Riz (Goat Stew with Rice) is a traditional Congolese recipe (from the Democratic Republic of the Congo) for a classic dish of goat meat in a curried tomato and onions sauce where the rice is cooked in the same sauce used for the meat. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Goat Stew with Rice (Ragoût de Chévre au Riz).

prep time

15 minutes

cook time

125 minutes

Total Time:

140 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesGame RecipesVegetable RecipesDr-congo Recipes



Ingredients:

1 whole leg of goat
500g rice, washed
2 onions, chopped
2 garlic cloves, chopped
2 tbsp tomato purèe
2 tbsp groundnut oil
1 bayleaf
2 cloves
1 tbsp curry powder
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste

Method:

Bone the leg and cut the meat into pieces. Season with salt, black pepper and a little freshly-grated nutmeg then set aside for 30 minutes to allow the flavours to infuse.

Heat the oil in the base of a cast iron casserole. Add the goat meat and fry until browned then stir in the onions, garlic and tomato purée. Fry for a couple of minutes then add the bayleaf, cloves and pour in enough hot water to cover the meat. Bring to a simmer and cook, covered for 2 hours, or until the meat is completely tender.

When it is cooked, remove the meat from the pan and set aside to keep warm. Bring the sauce to a boil, add the curry powder then stir in the rice. Bring back to a simmer (add a little water if needed) and cook for about 20 minutes over low heat, or until the rice is tender.

Turn the rice into a serving dish and serve accompanied by the goat meat.