Difference between revisions of "Roast Goat"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Malawian ([^cC])(.*)\]\]" to "Category:Malawian cuisine Category:$1$2 Recipes") |
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# For a clear gravy, add hot [[water]] to pan juices; for heavy gravy, add 3 tbsp [[flour]] or [[corn flour|ufa]] to ½ cup [[water]] or [[milk]] to make a paste to add to the gravy. | # For a clear gravy, add hot [[water]] to pan juices; for heavy gravy, add 3 tbsp [[flour]] or [[corn flour|ufa]] to ½ cup [[water]] or [[milk]] to make a paste to add to the gravy. | ||
| − | [[Category:Malawian Meat Dishes]] | + | [[Category:Malawian cuisine]] |
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Goat Recipes]] | [[Category:Goat Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Revision as of 10:58, 9 May 2012
Ingredients
Directions
- Buy a skinned leg of goat at a butcher shop or market place.
- Cut the meat away from the bone.
- Dust the meat with a mixture of 2 cups flour.
- 1 tsp salt and dash of pepper.
- In a large pan, melt ½ cup margarine.
- Put the meat in a pan and sprinkle with a tsp of sage or marjoram.
- Bake at 350°F oven for 2 hours, spooning pan juices over the meat every 15 – 20 minutes.
- For a clear gravy, add hot water to pan juices; for heavy gravy, add 3 tbsp flour or ufa to ½ cup water or milk to make a paste to add to the gravy.
