Goat soup

Name: Goat soup
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g trimmed boneless goat shoulder in 3 cm cubes; 150 g peeled sliced onion; 200 g peeled carrot rounds; 10 g peeled lightly crushed garlic; 10 g peeled fresh ginger in slices; 1.6 litres drinking water, plus a little if needed; One 3 cm cinnamon stick; Up to 2 g salt and a pinch of black pepper

🥣 Boneless goat, onion and carrot simmered gently in a light broth.

Ingredients

600 g trimmed boneless goat shoulder in 3 cm cubes
150 g peeled sliced onion
200 g peeled carrot rounds
10 g peeled lightly crushed garlic
10 g peeled fresh ginger in slices
1.6 litres drinking water, plus a little if needed
One 3 cm cinnamon stick
Up to 2 g salt and a pinch of black pepper

Preparation

Prepare vegetables, then cut meat separately and clean hands and equipment.

Combine meat, onion, garlic, ginger, cinnamon and water in a tall pan. Bring gently to first boil in about 15 minutes.

Skim if desired and simmer partly covered about 1 hour 40 minutes; stir occasionally and add hot water if meat is no longer covered.

Add carrot and pepper; cook about 25 minutes until meat is fully cooked and genuinely tender and carrots soft. Extend if resistant.

Remove cinnamon and ginger slices, taste before measured salt, then divide meat, vegetables and broth into 4 generous bowls. No bones, added oil, stock cube, bread or herb garnish.