Wash the meat in a mixture of water with a little vinegar or lime juice. Dry it thoroughly. Place the meat in a bowl and pour the sour orange juice (or a mix of lime and orange) over it. Add the minced garlic, thyme, whole pepper, salt, and black pepper. Mix well and let it marinate in the refrigerator for at least 4 hours, or ideally overnight.
Tasso Cabrit (Fried Goat Meat)
- Total time - 2 - 2.5 hours (+ marinating time)
- Preparation - 20 minutes
- Cooking time - 1.5 - 2 hours
- Servings: 7
- Country: Haiti
Tasso Cabrit is best made with young goat meat, which is naturally more tender. It is important to properly pound the meat and allow it to marinate for a sufficient amount of time. Simmering the meat over low heat makes it so tender that it will fall apart. Frying is just the final step to give it the perfect crispiness.
Ingredients
Ingredients for Tasso Cabrit
- 1 kg goat meat, cut into medium-sized cubes
- sour orange juice (or 2 limes and 1 orange)
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 piece scotch bonnet (or habanero) pepper, whole
- salt and black pepper
- water
- vegetable oil for frying
Ingredients for Pikliz (optional, see Griot recipe)
Instructions
Step 1: Preparing and Marinating the Meat
Step 2: Braising the Meat
Transfer the meat and marinade to a large pot. Add enough water to cover the meat completely. Bring to a boil, then reduce the heat and simmer, covered, for 1.5 to 2 hours, or until the meat becomes very tender. Remove the meat and let it drain well.
Step 3: Frying
In a large, deep pan or pot, heat the vegetable oil over medium-high heat. Carefully add the cooked meat pieces and fry them in batches until they are golden and crispy, which takes about 5-7 minutes. Remove them and place them on paper towels to drain excess fat.
Step 4: Serving
Serve the hot and crispy Tasso Cabrit with cold and tangy pikliz, fried plantains, and rice and beans.