Entree: Rwanda – Inyama y'ihene (Slow-braised Rwandan goat meat in spiced tomato and onion sauce)

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, trimmed and cut into 1–1.5 inch (2.5–4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz/285 g)
- 4 cloves garlic, crushed (about 12 g)
- 1 tbsp (15 g) minced fresh ginger
- 2 medium tomatoes, chopped (about 10 oz/285 g)
- 1 tbsp (15 ml) tomato paste
- 1 small hot chili, seeded and chopped (or 1/2 tsp/1 g cayenne pepper)
- 1 cup (240 ml) beef or chicken stock
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 2 bay leaves
- 1 tbsp (15 ml) soy sauce or 1 beef bouillon cube dissolved in 15 ml water
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the goat pieces dry and season with salt and pepper. In a heavy pot or Dutch oven over medium-high heat, warm 2 tbsp of the oil and brown the goat in batches until well seared on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Add the remaining 1 tbsp oil to the pot. Sauté the onions until soft and translucent, about 8 minutes. Stir in the garlic and ginger and cook 1–2 minutes until fragrant.
3. Add the chopped tomatoes, tomato paste, and chopped chili; cook until the tomatoes break down and the mixture thickens slightly, about 6 minutes.
4. Return the browned goat to the pot. Stir in the stock, apple cider vinegar, cumin, coriander, smoked paprika, bay leaves, and soy sauce or dissolved bouillon. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer gently for 1½ to 2 hours, stirring occasionally, until the goat is very tender and the sauce is concentrated. If the liquid reduces too much, add a splash of stock or water.
6. Taste and adjust seasoning with salt and pepper. Remove bay leaves, sprinkle with chopped cilantro, and serve hot with plantains, rice, cassava, or ugali.