• 1/2 cup of water
  • 1 green capsicum(hoho)
  • 1 kg of goat meat
  • 1 teaspoon of curry powder
  • 1 teaspoon of coriander
  • 1 teaspoon of paprika
  • 2 large onions, chopped
  • 3 tomatoes
  • 3 cloves of garlic
  • Fresh ginger
  • Fresh chillies/ chili flakes
  • Fresh rosemary
  • Salt
  • Black pepper
  • Fresh coriander/ dhania


1. Cut up your meat into bite sized pieces. Prepare all your ingredients. In a sauce-pan or sufuria, heat up one tablespoon of vegetable oil. Fry up the chopped onions until they soften up. Add in the grated or crushed ginger and garlic and cook them for about 2 minutes until they are fragrant. Next in, add the spices. That is, the coriander, curry powder and paprika.

2. Let the spices toast for a minute as you mix them into the onion, garlic-ginger mixture. Add in the tomatoes and cover. Let this steam up for 5 minutes to allow the tomatoes to soften up and turn into pulp. Uncover and add the chopped capsicum(hoho) and fresh chillies. Mix them together and throw in a fresh rosemary twig.

3. Mix everything in together for a quick minute and add the water. Let the water catch a boil and taste to season. Season with some salt and black pepper. Ensure it is well seasoned before adding the roasted goat meat back in. Add it in and mix it together with everything. Cover this and let it cook for 5 minutes.

4. Uncover and add in the chopped coriander(dhania). Mix this in and remove it from the heat. Serve with your favorite starch!


Recipe by: Kane’s Kitchen Affair

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