Amazingly beautiful. Must taste better than it looksOkay, sneaking in one last dish. An Ethiopian style goat stew.
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The main ingredient is goat meat, of course, followed by onions, berbere spice and to qualify for the challenge an African red palm oil.
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Remember how I mentioned the coconut oil used in the shrimp and scallop dish was a neutral oil? When this palm oil got heated up it had a very distinct, pleasantly pungent aroma. Not even close to neutral! Reminded me somewhat of Beech Nut cut leaf chewing tobacco I once chewed 50 years ago during my caving days in Indiana.
While browning the goat meat, I got to work on the onions.
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Once the meat was seared to my satisfaction, the onions went into the same pot with another splash of the palm oil and a generous sprinkling of kosher salt.
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Low and slow, stirring about every 15 minutes or so until very soft.
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Once they looked about right, added about a quarter cup of the berbere powder, kept cooking for another half hour or so. Finally added garlic, ginger and some ground coriander. I thought I had some cardamom pods, but could not find them. Oh well.
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You would not believe how good the kitchen smelled at this point. Very nice and fragrant! Gave the garlic and ginger about 5 - 6 minutes, dumped in the goat meat and some beef stock. Sad to say store bought, I thought I had some more of my home made stuff. Maybe time for a day of stock production in Mark's Little Kitchen soon.
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Simmered low and slow for a few hours. Took a while for the goat to get tender.
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It really is a shame we don't have aroma digitizing technology. This smells SO good! And it tastes just as good as it smells! Full, rich flavors, nice heat level. A very successful stew.