How to cook Stewed Goat meat with sauted kales for beginners

Stewed Goat meat with sauted kales - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Stewed Goat meat with sauted kales! A quick and easy dinner that is ready in under 45 minutes! Goat meat usually comes with bones in it and I like to cook the meat until the bones are chewable. Most Shona people like to chew on their bones, you should see how we eat chicken. I found the goat meat already cut into cubes. In a saucepan, brown the meat in olive oil. Remove the meat from the pot.

Kalderetang Kambing is goat meat stewed in tomato sauce. The adult goat meat, Chevon, is commonly used for this dish. The meat is sautéed with garlic, onions, and tomatoes then stewed in tomato sauce until it becomes tender.

You can cook Stewed Goat meat with sauted kales with 10 Ingredients and 11 steps. See the following guide!

1. 400 g goat meat.
2. 1 bunch cut kales.
3. 2 carrots.
4. 1 green pepper.
5. 3 big tomatoes.
6. 1 onion (shallot).
7. 1 pinch salt.
8. 2 cloves garlic.
9. 1 beef cube.
10. 4 TBS liquid cooking oil.

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. The Best Sauteed Kale With Recipes on Yummly Sauteéd Kale, Sauteed Kale & Red Onions, Sauteed Kale.

1. Cut the goat meat to small pieces and wash then boil with salt till tender or for 15 minutes..
2. Drain the excess soup and keep aside for later use..
3. Make sure you chop the onions, tomatoes, green paper, carrots and garlic as in the photo..
4. Add the garlic and onions then cooking oil. After 2 mins add carrots then tomatoes.
5. After the onions have soften add green pepper and stir gently..
6. Add the beef cube then add the soup that you kept aside. Mix well then allow to simmer for 5 mins..
7. Remove from heat and keep aside..
8. Wash the kales then heat cooking pot with oil and add half chopped onion..
9. Heat till a bit golden brown then add 2 tomatoes to cook till softened then add the kales with a pinch of salt.
10. Simmer for 5 mins to sauté then remove from heat.
11. Serve the goat meat with kales with Ugali..

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