Asun — grilled peppered goat
🌶️ Tender goat bites, browned under a grill and tossed with onion, bell peppers and chilli. A home oven adaptation without artificial smoke flavour.
Ingredients
- 1 kg boneless stewing goat, in 3–4 cm pieces, with properly prepared edible skin if available
- 2 medium onions, about 250 g
- 1 red and 1 small green bell pepper, about 250 g total, deseeded
- 1–2 small Scotch bonnet or habanero chillies, adjusted to strength
- 2 garlic cloves, chopped
- 1 tsp dried thyme
- ½ tsp ground black pepper
- 2 tbsp vegetable oil, 30 ml
- 250 ml water initially, plus hot water if needed
- About ¾ tsp salt, adjusted
Preparation
Pat the meat dry without rinsing. Check for bone fragments and cut evenly. Slice one onion and reserve the other.
Place meat in a saucepan with the first onion, garlic, thyme, black pepper, half the salt and 250 ml water. Cover and simmer gently for 60–80 minutes or longer until tender. Add hot water if the base dries.
Meanwhile finely dice the bell peppers and remaining onion. Chop the chillies carefully; start with less if their strength is unknown.
Heat the oven to 220°C, or 200°C fan. Drain the tender meat, reserving broth. Spread on a tray in one layer and coat with 1 tbsp oil.
Brown for about 15–20 minutes, turning once. Finish briefly under the grill if needed, watching continuously. Do not burn.
Heat the remaining tablespoon of oil in a wide pan. Cook onion and bell peppers for 5–7 minutes, then add chilli and stir for 2 minutes.
Cut any large cooked pieces into bites. Toss in the pan for 3–5 minutes. If dry, add only 1–2 spoonfuls of reserved broth.
Taste, adjust salt and chilli, and serve hot. Meat should be tender, browned and coated, not immersed in liquid. Adapt total time to the cut.