Recipe Goat Or Marag Gule Saudi Arabia

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Recipe Goat Or Marag Gule Saudi Arabia - Asian Food - Cuisine soups made from goat of many kinds. Probably sop and gule who became its King. At least in Indonesia. Goat dishes are soups Marag ala Hadhorim. Passing almost similar gule. But it feels lighter. This is because marag goat cooked without the use of coconut milk. Savory, tasty but remain so! Seenteng sop. The meat was very tender add our tongues dance the more uncontrolled. Rich in flavor and exotic.

If there is, the best goat marag uses goat meat boned. Remember: boned mutton goat bones instead of minimal meat. But, usually the type of kayak gini meat should be a message. Unless you live around Arab Kampong, which usually mutton sellers have adjusted slices/pieces kabingnya. If no, use regular goat meat was not the problem, still delicious.

Material goat marag
500 grams (1/2 kg) of goat meat
Spice paste

• 10 cloves shallots
• 4 cloves garlic
• 1/2 segment ginger
• 1/2 tsp coriander
• 1/2 tsp ground cumin
• 1/2 tsp pepper powder

The seasoning wasn't crushed

• 2 butir star anise (star anise)
• 1 small cinnamon fingers
• 2 cm galangal (geprek)
• 4 grains of cardamom (geprek)
• 5 bouts of clove
• 3 pieces of coarse tomatiris
• Salt to taste
• Oil for sauteing
• 1 liter of water

How to make Goat Marag

1. Blend all marinade ingredients mashed, then Saute until fragrant
2. Add seasonings that tdk mashed
3. Cooked (boiled) goat meat in a pan, stir in spice sauteed. Cook until tender. If not wait can use presto. But, the taste better if use usual pot of origin have the patience
4. Marag Goats ready cooked setyelah served approximately 1 hour (pot) or 20 minutes (with presto)
5. Please try.