Destination
Kampala
The story
Goat fry is Uganda's most common everyday goat preparation and one of the country's most-cooked home dishes. Cubes of goat leg or shoulder are pan-fried with onion, garlic, ginger, tomato, green pepper and curry powder in oil until the meat has picked up deep colour and the vegetables have softened into a thick, glossy sauce. Served with matoke, posho, chapati or rice, plus a plate of kachumbari and a chunk of avocado. Sold at every Kampala food stall and cooked in every Ugandan household when a goat lunch is called for.
Method
Toss goat cubes with 1 tsp salt and 1 tsp pepper. Warm 3 tbsp oil in a wide heavy pan over high heat. Sear goat in batches 5 minutes per batch until deeply browned on all sides. Reserve.
In the same pan, warm remaining oil. Add onions and cook 8 minutes until soft and golden.
Add garlic, ginger, green chilies and green pepper. Cook 3 minutes.
Add curry powder, cumin, coriander, paprika, cayenne, salt, black pepper and bay leaves. Toast in the oil 60 seconds.
Add tomato paste and chopped tomatoes. Cook 10 minutes, stirring, until the tomato has broken down and the oil separates.
Return the browned goat to the pan. Add water or stock. Bring to a simmer. Cover partially and cook 45 to 60 minutes over low heat until the goat is fork-tender and the sauce is thick and glossy.
Taste and adjust salt. If the sauce is too thin, uncover and simmer 10 more minutes. If too thick, add a splash of water.
Off the heat, stir in chopped coriander and lime juice. Serve over matoke or rice with kachumbari and avocado on the side.
Tips
- Sear the goat first. Deep browning gives the finished dish its rich flavour. Do not skip.
- Cook the tomato base long. Ten minutes minimum. Under-cooked tomato tastes raw in the finished sauce.
- Curry powder is the flavour marker. This is the specifically Ugandan-Asian touch that defines the dish.
- Simmer long enough for tender goat. 45 minutes minimum. Under-cooked goat is chewy.
- Better on day two. Goat stew improves overnight.
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