Name: Goat ragù
Total time: 3 h
Ingredients: 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; 2 heads of broccoli, cut into chunks, (including stems); 2 garlic cloves, very finely chopped; salt; 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

Goat ragù

by Zoe Adjonyoh

Ingredients

Fresh Meat

450g of kid goat leg, boneless

Oils & Vinegars

1 tbsp of sunflower oil

Fruit & Vegetables

2 onions, diced
3 garlic cloves, diced finely
10 plum tomatoes, diced or a 400g tin of good quality tomatoes
2 carrots, peeled and grated
2 heads of broccoli, cut into chunks, (including stems)
2 garlic cloves, very finely chopped
1/2 lemon, zest and juice

Salad & Fresh Herbs

3 bay leaves
basil

Beverages

150ml of red wine

Dairy

125g of salted butter, room temperature, cut into cubes

Speciality Ingredients

1 tbsp of baobab powder