Haitian Tasso Kabrit (Fried Marinated Goat) with Rice
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Ingredients
- 800 g goat or mutton, bone-in pieces
- 2 lime
- 5 garlic cloves
- 1 scotch bonnet chilli
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 583 kcal
- Protein
- 42 g
- Carbohydrate
- 61.4 g
- of which sugars
- 0.9 g
- Fat
- 17.8 g
- of which saturates
- 7.8 g
- Fibre
- 2.1 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the goat pieces with the juice of the limes, crushed garlic and the finely chopped scotch bonnet chilli, and marinate for at least 30 minutes.
- 2
Put the goat and its marinade in a pot, cover with water and simmer for 50-55 minutes until tender. Drain well, keeping the pieces whole.
- 3
Fry the goat in a little oil over a high heat for 10-12 minutes, turning occasionally, until deep golden and no pink remains.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the fried goat with the rice.
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