Zoe's Ghana Kitchen
By Zoe Adjonyoh
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- Goat ragù
Ingredients
2 onions
3 cloves of garlic
3 sprigs of fresh rosemary
10 large ripe plum tomatoes or 1 x 400g tin of plum tomatoes
1 tablespoon rice bran oil
3 fresh bay leaves
1 tablespoon red chilli flakes
1 teaspoon ground nutmeg
1 teaspoon dried oregano or mixed herbs
1 teaspoon sugar
450g higher-welfare leg of kid goat, diced (ask your butcher to do this)
150ml red wine
2 tablespoons tomato purée
175ml organic beef stock
2 carrots
2 heads of broccoli
2 cloves of garlic
25g butter
a few sprigs of fresh basil
Method
- Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
- Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
- Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
- Turn the heat up to medium-high, add the kid goat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
- Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock – you'll only need about 100ml of stock if using fresh tomatoes.
- Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
- About 20 minutes before it's ready, grate the carrots (peel them first if they're not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
- Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
- Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.
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