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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Interesting combination of spices and herbs. Ingredients:
1 kg boneless goat meat or 1 kg lamb |
salt |
pepper |
3 tablespoons butter |
1 1/2 teaspoons ground sage or fresh sage |
6 juniper berries, crushed |
1/2 teaspoon dried mint or fresh mint |
1/8 teaspoon ground cinnamon |
1/8 teaspoon nutmeg |
1 cup dry white wine |
1 cup heavy cream |
1 tablespoon rum |
Directions:
1. Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper.
2. Heat the butter in a casserole and add the sage juniper berries mint cinnamon and nutmeg. Cook stirring constantly for 3 minutes. Add the meat and brown on all sides. Lower the heat and add the wine.
3. Simmer covered until the meat is tender (it took me a little more than an hour with the kid I had).
4. Remove the meat and keep warm. Strain the sauce. Put the sauce back in the casserole and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream.
5. Return the meat to the sauce and heat through. Serve with rice and green peas.
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