Entree: Mayotte – Cabri massalé (Stewed goat in a Massalé spice blend)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, cut into 1–1.5 in (2–3 cm) pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2 medium (about 10 oz / 285 g) onions, finely chopped
- 4 cloves garlic, minced
- 1 in (2.5 cm) piece fresh ginger, minced
- 2 tbsp (30 ml) massalé spice blend or curry powder
- 4 whole cloves
- 1 small stick cinnamon
- 3 whole green cardamom pods, lightly crushed
- 1 bay leaf
- 1 cup (240 g) crushed tomatoes (or 2 medium tomatoes, chopped)
- 2 medium (about 12 oz / 340 g) potatoes, peeled and cut into chunks
- 1 cup (240 ml) water or light stock
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Pat the goat pieces dry, season with 1/2 tsp salt and black pepper. Heat the oil in a heavy pot over medium-high heat and brown the goat in batches, about 4–5 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onions and sauté until soft and beginning to brown, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the massalé spice blend, cloves, cinnamon, and cardamom; cook 1–2 minutes to bloom the spices.
4. Add the crushed tomatoes and scrape up any browned bits, then return the goat to the pot. Add the bay leaf, potatoes, and 1 cup (240 ml) water or stock; bring to a simmer.
5. Cover, reduce heat to low, and simmer gently 1.5–2 hours, stirring occasionally, until the goat is very tender and the sauce has thickened. Add more water if necessary to maintain a saucy consistency.
6. Stir in the lemon juice and remaining 1 tsp salt, adjust seasoning to taste. Remove whole spices if desired, garnish with chopped cilantro, and serve hot with rice or flatbread.