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Name: Tassot
Total time: 12 h 45 min
Yield: Serves 4
Cuisine: Haiti
Ingredients: 1 kg goat meat, bone-in pieces; 120 ml sour orange juice; 60 ml lime juice; 6 cloves garlic; 4 scallions; 4 sprigs fresh thyme; 15 g flat-leaf parsley; 1 Scotch bonnet pepper; 2 tbsp white vinegar; 2 tsp salt; 1 tsp black pepper; 500 ml vegetable oil

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Haiti12 h 45 minServes 4이전에 요리됨

Tassot

재료12

goat meat, bone-in pieces1 kg
sour orange juice120 ml
lime juice60 ml
garlic6 cloves
scallions4
fresh thyme4 sprigs
flat-leaf parsley15 g
Scotch bonnet pepper1
white vinegar2 tbsp
salt2 tsp
black pepper1 tsp
vegetable oil500 ml

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Cut the goat into small pieces and rinse well.
Blend garlic, scallions, thyme leaves, parsley, Scotch bonnet, sour orange juice, lime juice, vinegar, salt, and black pepper into a marinade.
Coat the meat thoroughly and refrigerate for at least 12 hours.
Drain the meat, reserving a little marinade, and pat the pieces dry.
Heat the oil in a deep pan until hot and fry the meat in batches until deep golden and cooked through.
Drain on a rack, then briefly warm a spoonful of the reserved marinade and spoon it over the fried tassot before serving.