Prep 20 mins
Cook 4 hrs
This dish was typical of the Beira provinces in Mozambique where it was served at large gatherings. This dish is best prepared a day in advance and reheated. It is preferable to use an iron pot, but a good quality oven proof pot will do. Lamb may be used instead of goat.
- 3 kg goat meat, cut into large pieces
- 120 g bacon, diced
- 125 ml olive oil
- 25 ml lard
- 2 onions, sliced
- 5 ml paprika
- 2 ml cloves, ground
- 2 ml nutmeg, ground
- 1 bay leaf
- 1 sprig parsley
- 3 cloves garlic
- salt & pepper
- to taste piri-piri (optional)
- 3 -4 liters red wine
- Preheat oven to 200 degrees C. Place the meat and bacon in a pot and add the oil and lard. Add the onions, spices, herbs and seasonings. Cover completely with the wine. Cover the pot and place it in a very hot oven (200 degrees C) for 1 hour.
- Remove the lit and stir. Add more wine if necessary.
- Cover the pot again and reduce the oven temperature of 100 degrees C.
- Continue cooking, preferably overnight or until the meat is tender.
- (The time taken will depend on the age of the lamb or goat.) Serve with potatoes boiled in their Jackets.