Goat Tchep Recipe

Directions

1. 1

   Prepare the Goat

   In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the goat meat, season with salt, black pepper, thyme, and bay leaf, and brown on all sides.

2. 2

   Add Aromatics

   Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onions are translucent.

3. 3

   Cook the Goat

   Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for about 1 hour or until the goat is tender.

4. 4

   Prepare the Rice and Vegetables

   While the goat is cooking, rinse the basmati rice under cold water until the water runs clear. In another pan, heat the remaining vegetable oil, add the diced carrot, green bell pepper, and green peas, and sauté for 5 minutes.

5. 5

   Combine Ingredients

   Stir in the tomato paste, followed by the rinsed rice. Mix well to combine all ingredients.

6. 6

   Cook the Rice

   Add the reserved goat broth (enough to cover the rice) to the rice mixture, bring to a boil, then reduce the heat. Cover and simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed.

7. 7

   Serve

   Once the rice is done, fluff it with a fork. Serve the goat on top of the fried rice, garnished with fresh herbs if desired.