Goat ragù
Item 1 of 1
This sumptuous goat ragù recipe from Zoe Adjonyoh is packed with flavour, served with broccoli mashed with baobab butter. This recipe is taken from Zoe’s Ghana Kitchen by Zoe Adjonyoh, published by Mitchell Beazley. Photography by Nassima Rothacker.
First published in 2017
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The inspiration for this recipe came from Josie, the law school secretary while I was at the University of Greenwich. Josie shared with me the secret of her Italian family's slow-cooked steak ragù with mashed broccoli and garlic and I'v never cooked ragù with mince meat since! This is a low and slow cook, but it's worth the wait and a perfect winter warmer
Ingredients
Metric
Imperial
Goat ragù
- 450g of kid goat leg, boneless
- 1 tbsp of sunflower oil
- 2 onions, diced
- 3 garlic cloves, diced finely
- 3 bay leaves
- 1 tbsp of rosemary, chopped
- 1 tbsp of dried chilli flakes
- 1 tbsp of ground nutmeg
- 1 tsp dried oregano
- 1 tsp sugar
- 150ml of red wine
- 2 tbsp of tomato purée
- 10 plum tomatoes, diced or a 400g tin of good quality tomatoes
- 175ml of beef stock, or about 100ml if using fresh tomatoes
- 2 carrots, peeled and grated
- basil
Mashed broccoli
- 2 heads of broccoli, cut into chunks, (including stems)
- 2 garlic cloves, very finely chopped
- salt
Baobab butter
- 125g of salted butter, room temperature, cut into cubes
- 1/2 lemon, zest and juice
- 1 tsp cayenne pepper
- 1 tbsp of baobab powder
- 1/2 tsp ground cinnamon
- 1 pinch of black pepper, freshly ground
SAVE RECIPE
Method
1
Heat the oil in a large, heavy-based saucepan over a medium-low heat. Add the onions and gently sauté for 6–7 minutes until soft and translucent
2
Stir in the garlic, bay leaves, rosemary, chilli flakes, nutmeg, oregano and sugar and sauté for a further 3 minutes
3
Increase the heat to medium-high, add the kid goat and leave to brown for a few minutes, then season with sea salt and black pepper
4
Pour in the red wine and stir to deglaze the pan, scraping up all the residue from the base, then add the tomato purée and tomatoes and top up with the beef stock. Bring to the boil, then reduce the heat, cover and simmer for 2 1/2 hours
5
Make the baobab butter by blending all ingredients together. Spoon the butter along one end of a sheet of baking parchment, then roll up into a mini log, twisting the ends to seal. Chill until firm. This will keep in the fridge for a week or freezes nicely
6
About 20 minutes before the ragù is ready, stir in the grated carrots and check the seasoning, adding extra sea salt and pepper if required
7
At this point, add the broccoli to a saucepan of boiling water and cook for 5 minutes until tender. Drain and mash loosely with a fork together with the 25g of the baobab butter and the garlic
8
To serve, transfer the ragù to a large sharing bowl for people to help themselves and garnish with the basil. Serve with some warmed sliced baguette and the mashed broccoli. Delicious!
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