Hilib Ari - Goat Meat
Introduction: When it comes to rich and diverse culinary traditions, Somali cuisine stands out for its unique blend of flavors and cultural influences. One dish that truly captures the essence of Somali cooking is the Somali Goat Meat or Hilib Ari. In this blog post, we'll delve into the intricacies of this delectable dish, drawing inspiration from my own mothers kitchen, with my own personal twist. Get ready to embark on a flavorful journey that celebrates the essence of Somali culture.
Somalia is one of many countries around the world that appreciates goat meat. Maybe not as common here in North America but when prepared properly will easily go up against the finest cut of any steak!
The meat tends to be on the more tough side so does require a little more TLC than it’s bovine counterpart, which is why it’s seen on more special occasions than just your everyday supper.
Ingredients: For this savory Somali Goat Meat recipe, you'll need the following ingredients:
Broth
1 kg bone in goat
6 cups of water or stock
One medium onion roughly chopped
1 bell pepper (any)
1 tbs salt/pepper/msg
1 maggi cube
4 cloves garlic
1-2 bay leafs
5 green cardamom pods
1 cinnamon stick
4-5 cloves of garlic
Post brothage:
1 medium onion
1/2 red & yellow bell pepper
1 green bell pepper
3 cloves of garlic
1 tbs ginger garlic paste
1 tbs chilli flakes
1 the mustard
1 tbs oyster sauce
2 tbs brown sugar
3 tbs xawaash or until your ancestors say enough
1 cup broth
2 tbs soy sauce
Salt & Pepper
Directions:
Step 1: Optional Marinating the Goat Meat
Now this isn’t necessary but great for those with time looking for brownie points. Begin by marinating the cubed goat meat. In a bowl, combine the goat meat with ginger paste, minced garlic, turmeric powder, and a pinch of salt.
Allow the meat to marinate for at least 30 minutes, allowing the flavours to infuse.
Step 2: Cooking the Goat Meat
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the rough chopped onions, bell pepper, and your aromatics spices (cinnamon, cardamom, cloves, pepper corns, and sauté until they get some colour.
Incorporate the marinated goat meat into the pot and give it a good stir.
Step 3: Adding Flavourful Spices
Once the meat is starting to get browned, introduce the xawaash season, which is essentially cumin , coriander , paprika, black pepper, cinnamon, cardamom, cloves, a couple other things but that’s a recipe for another time. You can find this at your local Somali grocer. Stir well to coat the meat with the aromatic spices. Finish with salt, pepper, and optional MSG/maggi cube.
Step 4: Slow Simmering and Pressure Cooking
Add enough water or stock to the pot to cover the meat. Give it a good stir.
Once it comes to a boil, lower the heat to a gentle simmer, cover the pot with a lid, and let the goat meat cook for 1.5 to 2 hours. This slow cooking process will tenderize the meat and allow the flavours to meld together beautifully. Occasionally skim the top of the pot for any scum that peaks it’s ugly head. ‘
As the dish cooks, make sure to check the tenderness of the goat meat. It’s fine if it’s not completely fork tender yet because we are going to finish it off in the pressure cooker.
Once the meat is tender and the flavours are well-developed, remove the pot from the heat. Separate your suuuper flavourful goat stock now from the meat and it’s time finish this dish off in your pressure cooker.
Preheat your pressure cooker, and saute some onions until translucent, and add your bell peppers, garlic, ginger and garlic paste, the cooked goat meat, mustard, soy sauce, and my unique touch is to add some oyster sauce and brown sugar which is where this steers away from the traditional. It adds a certain sweetness and BBQ flavour that pairs amazing with this savoury dish. If you’re Somali and reading this, just trust me. Finish it off with some more Xawaash spice, stir and top it off with enough of that left over goat stock to cover about an inch of your pressure cooker. Add less if you like your meat on the less saucy side. Pressure cook for 25-30 mins.
Step 5: Final Touches
The meat should be fall off the bone at this point. Serve the Somali Goat Meat over a bed of fragrant rice or with a side of traditional bisbaas (hot sauce recipe coming soon). Garnish with freshly chopped cilantro to enhance the visual appeal and flavour of the dish.
Conclusion: Exploring Somali cuisine through dishes like Hilib Ari/Goat Meat allows us to immerse ourselves in the vibrant culture and history of the region. It showcases the perfect blend of aromatic spices, tender meat, and rich flavours that make Somali cuisine truly exceptional. Whether you're a seasoned food enthusiast or a curious cook, this Somali Goat Meat recipe promises an unforgettable dining experience that celebrates the heart and soul of Somali cooking.
