Rosemary Goat Meat with Jollof Rice
Marinade:
1 T salt-free seasoning
1 t minced garlic
1/2 c pineapple juice
2 T chopped fresh Rosemary
2 lbs. goat meat (cut-up)
1 medium red onion (Sliced)
1 red bell pepper (Julienne)
1 yellow pepper (Julienne)
1 T olive oil
1 T rosemary
1/2 t paprika
1/2 t basil
1/2 t tumeric
Marinate the goat meat covered overnight in the mixture of salt-free
seasoning, minced garlic, pineapple juice and rosemary.
Preheat oven to 325 degrees. Place goat pieces in roasting pan,
cover and cook for 1 to 1- 1/2hrs. Saute the onions and peppers for
2-3 minutes. Pour over the oven roasted goat meat and serve with the
jollof rice.
JOLLOF RICE
1 medium onion
2 garlic cloves
1 16oz can crushed tomatoes
1 red bell pepper
1-2 t tomato paste
1 t cayenne pepper (optional)
2 c rice
2 T olive oil
1-1/4 c fat-free chicken broth
2 c shredded cabbage
2 t curry powder
1/2 t thyme
1/2 t white pepper
1 bay leaf
In blender puree the first six ingredients with about 3oz water and
pour in cooking pot. Add olive oil, chicken broth and bring to boil.
Let cook on medium heat another 5 to 7 minutes. Add rice and spices
and bring to boil, then turn heat to low, add cabbage and simmer
covered until rice is tender. Remove bay leaf. Serve Warm.
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