Juuluum Food

Fijian Goat Palau

Mains: 3 cups of cooked rice, 2lbs of curry sized cut goat meat, half teaspoon ground cinnamon, half a teaspoon ground cloves, half teaspoon ground cardamom, 2 fresh chilli peppers, 6 cloves of garlic, quarter of an onion diced, 1 table spoon of dark soy sauce, salt to taste, 1table spoon of oil and 1 heaped teaspoon of brown sugar.

If you wish you can add or subtract the spices to your liking.

Preparation: Since the goat meat is already chopped and cubed, just trim off the access fat of the meat. Mix the cardamom, cloves, cinnamon and salt together.Peel and crush the garlic. Finely cut the chilli peppers.

Cooking: Heat oil in a large cooking pot on medium to high heat. Once oil is nice and hot add the onions, chilli and garlic .Sauté for couple of minutes. Add the mixture of cardamom, cloves and cinnamon. Sautee for a minute or so.MMM the kitchen must be smelling so nice an aromatic at this point in time, but don’t get to excited yet LOL, lots more to come. Add the goat now to the all the aromatic flavours in the pot and stir well. Add the soy sauce and brown sugar at this time turn the heat a bit higher and stir well. Make sure that the mixtures and sugar don’t burn on you so keep stirring frequently. Once the goat looks it’s nice and brown and looks like its absorbed all the nice flavours you need to simmer it. Now simmer the goat and let all the flavours all blend in for about 45 minutes. If need be add some water so the goat gets nice and tender while simmering

At this point all the juices from the goat and all the beautiful spices should have blended in and the goat should be ready to meet the rice.

Take a piece of goat and taste to see if the flavours have soaked into the goat. If you feel you need any more ingredients please feel free to add as much as you wish? That’s why this dish is so nice that you can flavour it to which ever taste you wish to with the above ingredients.

Before you add the rice all the juices should have soaked into the meat. Make sure or you will have soggy Palau LOL. Now Rice say hello to the goat, no not the goat; but beautiful aromatic goat.

Stir really well so the rice is mixed with the goat and all the flavours of the spices. And there it is my friends the aromatic flavours of the East and West all coming together. Now it’s time to dig in   I cook this dish because I love the flavour of all the aromatic spices .The meat is so tender after cooking that the bones just fall away from the meat.

What a nice way to thank myself  and remembering  mom by enjoying something that has so much love and  sweet memories for me . Just love it! LOL