Tassot de Cabrit, a delicious, authentic and original dish from Haiti, prepared with tons of spices and then fried or roasted. Served with Pikliz.
INGREDIENTS
- 3 lb goat meat cubed
- ½ cup sour orange juice
- ¼ cup lime juice
- 1 teaspoon hot pepper Habanero preferably
- 1 tablespoon salt
- 1 bouquet garni Thyme and Parsley
- 1 tablespoon parsley chopped
- 2 shallots chopped finely
- 4 cups water
- 2 cups oil if frying only
INSTRUCTIONS
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Clean the meat and marinate for at least 2 hours or overnight with sour orange juice, lime juice, hot pepper, and salt. Add meat to a pot and let boil first without adding any water. When the water starts to decrease, add 1 cup of water with bouquet garni, and add more water when necessary. More water may be needed for the meat to be very tender.
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Remove the meat from the cooking liquid and set aside. Reserve the cooking liquid.
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Heat the oil in a pan and fry goat meat pieces. Do not overcrowd the pan when frying.
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Serve with a sauce prepared with 1 cup of the cooking liquid, chopped parsley, shallots, and additional chopped hot pepper. Serve hot.
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If roasting in the oven, place pieces into a baking dish and roast until meat is golden brown. It may take about 20 to 25 minutes. Drizzle meat with a little olive oil if necessary, and fresh lemon juice before roasting. If roasting on a fire grill, drizzle or brush with oil first.
