Difference between revisions of "Roast Goat"
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* ½ cup [[margarine]] | * ½ cup [[margarine]] | ||
| − | == | + | == Procedures == |
# Buy a skinned leg of goat at a butcher shop or market place. | # Buy a skinned leg of goat at a butcher shop or market place. | ||
# Cut the meat away from the bone. | # Cut the meat away from the bone. | ||
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# For a clear gravy, add hot [[water]] to pan juices; for heavy gravy, add 3 tbsp [[flour]] or [[corn flour|ufa]] to ½ cup [[water]] or [[milk]] to make a paste to add to the gravy. | # For a clear gravy, add hot [[water]] to pan juices; for heavy gravy, add 3 tbsp [[flour]] or [[corn flour|ufa]] to ½ cup [[water]] or [[milk]] to make a paste to add to the gravy. | ||
| − | [[Category:Malawian Meat | + | [[Category:Malawian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Goat Recipes]] | [[Category:Goat Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
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Latest revision as of 18:47, 26 June 2012
Ingredients
Procedures
- Buy a skinned leg of goat at a butcher shop or market place.
- Cut the meat away from the bone.
- Dust the meat with a mixture of 2 cups flour.
- 1 tsp salt and dash of pepper.
- In a large pan, melt ½ cup margarine.
- Put the meat in a pan and sprinkle with a tsp of sage or marjoram.
- Bake at 350°F oven for 2 hours, spooning pan juices over the meat every 15 – 20 minutes.
- For a clear gravy, add hot water to pan juices; for heavy gravy, add 3 tbsp flour or ufa to ½ cup water or milk to make a paste to add to the gravy.
