Goat Satay Recipe
Ingredients
- 1 pound boneless goat meat cut into 1-2 inch cubes
- 1/2 cup chunky peanut butter
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 2 tablespoons parsley minced
- 3 to 4 cloves garlic minced
- 6 tablespoons peanut oil unrefined for best flavor
- 2 to 3 small dried cayenne peppers crushed (removed seeds for less heat)
- 1 green onion sliced
- 1 tablespoon gingerroot minced
- 1 cup dry roasted peanuts
Instructions
- Cut goat meat into ½ inch cubes. (Slicing meat is easiest if it is still slightly frozen.)
- In a bowl, stir peanut butter, soy sauce (or coconut aminos), honey, 2 tablespoons water, parsley, garlic, 1 tablespoon of the oil and hot pepper sauce until well blended. Cover and set aside.
- In a wok or large cast iron skillet over high heat, heat the oil. Add goat meat and red peppers. Sauté while stirring for about 2 minutes or until goat meat is no longer pink.
- Add green onion and ginger. Stir-fry until goat meat is lightly browned.
- Add peanuts and the peanut butter mixture, stirring until peanuts and goat meat are coated with sauce.
- Serve over cooked rice and garnish with additional peanuts and snipped green onions.
Notes
Some additional options ...
If you don't have dried whole cayennes, use 1/4 to 1/2 teaspoon crushed red pepper.
If you are soy-free, you can substitute coconut aminos and add a little more salt to taste.