Nigerian · intermediate
Nigerian Spicy Peppered Goat Skillet
Tender goat meat boiled with spices and quickly seared, then tossed in a vibrant, fiery pepper and onion sauce inspired by classic Nigerian street-style peppered meats.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine the goat meat, beef broth, curry powder, garlic powder, ground ginger, and half the salt in a saucepan over medium heat. Cover and simmer for 30 minutes until the meat is tender.
- 02
Drain the goat meat, reserving 2 tablespoons of the cooking liquid, and pat the meat dry with paper towels.
- 03
Pulse the red bell peppers, scotch bonnet pepper, and half of the red onion in a food processor until coarsely ground, keeping some texture.
- 04
Heat the vegetable oil in a large skillet over medium-high heat. Add the goat meat and cook for 5 minutes until browned on all sides, then remove the meat with a slotted spoon.
- 05
Add the remaining sliced red onion and the coarsely ground pepper mixture to the skillet. Cook for 8 to 10 minutes until the liquid reduces and the peppers darken.
- 06
Return the browned goat meat to the skillet along with the reserved cooking liquid and remaining salt. Toss well to coat the meat and cook for 3 minutes until steaming hot.
A LITTLE KITCHEN KNOW-HOW
Ata Dindin Reduction
Simmering coarse pepper and onion mixtures in oil to evaporate excess moisture and intensify savory flavors.
Notes from the kitchen
- Control the heat level by adjusting the amount of scotch bonnet pepper used in the dish.
- Boiling the goat meat with aromatics first ensures maximum tenderness before searing.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.