Lovely Lunches,Delightful Dinners

 1/2½kg. / 1 lb. goat meat (already boiled in pressure cooker removed from bones) or sub for beef or lamb

Goat/meat broth liquid

1 large purple onion

1 very large purple sweet potato or 2 medium

3 large carrots or 5 small ones

3 large tomatoes

1/4 C papaya seeds (optional- adds a delightful pepperiness!)

1/2 t cumin, turmeric, paprika and garlic powder, salt & pepper

1/4 t cinnamon and tea masala or all-spice

ghee/butter/oil of choice

1. Pressure cook goat for 1.5 hours, let cool, keep broth for later & remove meat from bones

2.    Heat oven to 210 C / 400 F. Boil tomatoes then remove skin and seeds and blend in blender with garlic and papaya seeds if using

3.     On the stove in large oven-suitable cooking pot (with a lid, a dutch oven works great), sauté onion in ghee, after a few minutes add the spices cook until soft then add in the tomato blended mixture to the pot reduce heat to low

4.     Cut sweet potato and carrots in small pieces and place in pot

5.     Add meat and season with salt and black pepper (only light black pepper if using papaya seeds as they are very peppery)

6.     Add boiled goat broth to cover the mixture and stir together

7.     Put in oven and cook for 1 hour until sweet potatoes are tender but not mushy

Pairs well with a full-bodied red wine!  

Serves 4-5

Adapted from: https://tubbycreekfarm.com/north-african-spiced-goat-stew/

Curly Kale or Lacinato Kale

Butternut Squash, Sweet Potato, or Brown Rice

Toasted Sunflower seeds (shelled) & Sesame Seeds or Walnuts

Hummus (to home make, blend/food process together chickpeas, tahini, extra-virgin olie oil, fresh lemon juice, garlic & cumin)

Peeled & chopped Cucumber

Cherry Tomatoes

Extra-virgin Olive Oil

Lemon

Salt, Pepper, Turmeric & Cumin

1. Oven Roast diced Butternut Squash or Sweet Potato in Oil, Salt, Pepper with some cumin and turmeric spices OR put on the Brown Rice

2. Wash Kale

3. Massage kale with Olive Oil & squeezed lemon juice (helps it to be more soft)

4. Make hummus

5. Chop the veggies and add to the kale

6. Scoop hummus on top, add your roasted butternut, sweet potato/rice, sprinkle on sunflower seeds & sesame seeds as well as Salt & Pepper to taste