Goat meat marinated in garlic and ginger, then slow-braised until fall-apart tender in a rich tomato and onion sauce.
Instructions
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1
Marinate goat meat with garlic, ginger, lemon juice, salt, and black pepper for at least one hour, preferably overnight.
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2
Heat vegetable oil in a large heavy pot. Sear marinated goat pieces in batches until deeply browned on all sides.
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3
Add sliced onions to the pot and cook until caramelised, about ten minutes.
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4
Add chopped tomatoes and bay leaves, cook until tomatoes break down completely into a thick sauce.
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5
Add water, bring to a boil, then reduce heat to the lowest setting. Cover tightly.
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6
Braise for ninety minutes, checking occasionally and adding water if needed, until the meat is completely tender and the sauce is rich and thick. Serve with gozo or rice.
Did You Know?
In the CAR, "mouton" commonly refers to goat rather than sheep, reflecting local livestock traditions.
The Story Behind Mouton Braisé
Mouton braisé is the centrepiece of Central African celebrations. Despite its French name, this is an intensely local dish — goat meat braised low and slow until it yields to the lightest touch. The marinade of garlic, ginger, and citrus tenderises the meat while the long braising builds layers of flavour.
On the Calendar: Reserved for major celebrations — Independence Day, Christmas, Eid, weddings, and funerals.
Then & Now: The dish has migrated from open-fire cooking to stovetop and oven preparation in urban areas.
Legacy: Mouton braisé is the ultimate expression of Central African hospitality — time, care, and the best meat for honoured guests.
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