This dish was typical of the Beira provinces in Mozambique where it was served at large gatherings. This dish is best prepared a day in advance and reheated. It is preferable to use an iron pot, but a good quality oven proof pot will do. Lamb may be used instead of goat.
- 2,5 – 3 kg goat, cut into large pieces
- 120 g bacon, diced
- 125 ml olive oil
- 25 ml lard
- 2 onions, sliced
- 5 ml paprika
- 2 ml ground cloves
- 2 ml ground nutmeg
- 1 bay leaf
- 1 sprig parsley
- 3 cloves garlic
- salt and pepper
- piri-piri (optional)
- 3 – 4 litres red wine
- Preheat oven to 200°C.
- Place the meat and bacon in a pot and add the oil and lard.
- Add the onions, spices, herbs and seasonings.
- Cover completely with the wine.
- Cover the pot and place it in a very hot oven (200°C) for 1 hour.
- Remove the lit and stir.
- Add more wine if necessary.
- Cover the pot again and reduce the oven temperature of 100°C.
- Continue cooking, preferably overnight or until the meat is tender (the time taken will depend on the age of the lamb or goat).
- Serve with potatoes boiled in their jackets.