Asun Pasta
History of this recipe
3-4
Servings
30
Minutes
448
Calories
Ingredients
- 500g of goat meat
- Tagliatelle / spaghetti
- Brown onion
- Romano pepper
- Green bell pepper
- Scotch bonnet pepper
- Beef stock cube
- Garlic granules
- Black pepper
- Seasoning cube
- Salt
- Vegetable oil
Method
- Boil ca. 200 grams (dry) of tagliatelle pasta as per instructions on the pack
- Loosely chop the following ingredients, which we will blend later:
- ¼ brown onion
- 1 romano pepper
- 1+ scotch bonnet pepper
- All chop the following:
- ¼ brown onion, sliced
- ¼ green bell pepper, chopped into squares
- In a pot, clean 500 grams of goat meat with water and lemon and/or vinegar. Add the below:
- ¼ brown onion
- 1 beef stock cube
- ½ tsp. of garlic granules
- ½ tsp. of black pepper
- Add ~100ml of water
- Steam on a low temperature for ~20 minutes
- Once that has cooked, grill/ oven bake your goat meat in the oven for ~20 minutes on 180°C
- Use a food processor to roughly blend your onion, pepper and scotch bonnet
- In a wok, add 2 tbsps of vegetable oil and heat up on a hot temperature for ~2 minutes
- Add in your pepper mix and season with 1 seasoning/ maggi cube, along with ~100ml of the goat meat stock created earlier
- Cook down for ~7-10 minutes on a medium temperature
- Add back your cooked goat meat (chopped into small blocks), along with your green bell pepper, and toss it into the pepper mix
- Add you spaghetti in parts and mix in
- Add salt and/or all-purpose to taste