Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over.
Add remaining ingredients except for egusi, fish and sorrel or spinach. Cover and cook for 2 hours, stirring occasionally until the goat is tender. Add egusi and fish stir, simmer 10 minutes longer.
Now, as head chef at Lior’s Cafe, 10500 S. Halsted St. in Washington Heights, a perfect example of his experiences growing up ...
beef became a popular modern substitute for goat north of the border. Despite its rich coloring and use of many dried chiles, ...