I love goat meat and grew up eating it frequently. I consider it a somewhat neglected meat, but it is delicious and quite versatile! For those of you who appreciate goat meat or love chorizo, this will be quite a treat. I discovered the chorizo as a local farmers market to my delight and imagined this pairing.

Samosas are curried and/or spiced meat or vegetable-filled pastries wrapped in a thin dough and fried, attributed to South Asia but enjoyed worldwide, including East Africa. A condiment often accompanies them for dipping. In this case, a mango chutney will do the trick, a it is a great balance of sweet and spicy and complements the goat, which is not inherently sweet compared to other meats. The sour cream helps to cool the spiciness. To enhance the mango chutney, I used a spicy mango chutney sauce from Camella’s Kitchen. To view other recipes using their products that boast Caribbean flavours, check out Plantain Stew with Black Beans, Spicy Apple Muffins with a Cider Glaze, and Pineapple Chow Black Seabass Salsa. 

Ingredients

Chutney:

1 large mango, diced

1 tablespoon spicy mango chutney sauce (I used Camella’s Kitchen)

1/3 cup roasted tomatoes

1 tablespoon jalapeno, diced with rib and seeds removed

2 tablespoons smoked paprika

1 tablespoon garlic minced

1/2 shallot minced

1 tablespoon tomato paste

1/4 cup carrots, diced

1 tablespoon parsley, chopped

1 tablespoon Royco Usavi mix (or your favourite all-purpose seasoning)

1 tablespoon Worchester sauce

1 tablespoon mirin or cooking wine

1 teaspoon salt

1 tablespoon black pepper

Anise and bay leaves (optional aromatics)

1 cup water

Samosas:

10 samosa sheets. cut into rectangles

1 tablespoon butter

4 sausages goat chorizo, casings removed (or regular chorizo)

1/4 cup white onion, diced

1/8 cup carrots, diced

1/8 cup green bell pepper, diced

1 tablespoon Spice for Rice (optional)

1 teaspoon garlic powder

1 tablespoon Royco Usavi mix (or your favourite all-purpose seasoning)

1 teaspoon tumeric

1 cup broth

1/4 cup water and 2 tablespoons flour (sealing paste)

Vegetable oil

Sour cream

Instructions

Prepare the chutney. Add all the ingredients except the water and aromatics and bring to a boil. Then add the water and aromatics and reduce the heat to simmer for 15 minutes, stirring frequently and seasoning with additional salt and pepper to taste. Remove the bay leaves and anise after 5-7 minutes to avoid overpowering the other flavours. Add more water if necessary but allow the chutney to thicken. Once it's to your liking, remove the chutney from the heat.

For the samosa filling, add the butter to a pan on medium-low heat. Sweat out the onion, carrots and bell pepper for 2 minutes. Add the seasonings and cook for an additional minute. 

Mix in the chorizo and cook until browned. Pour in the broth and reduce heat to simmer to finish cooking the goat. Season to taste then remove from the heat to cool.

Prepare the samosa sheets according to the package instructions, and ensure they don't dry out. To fill them, fold a bottom corner into a triangle of each samosa sheet, then another triangle to make it a double pocket. Add the filling, sealing the sides with the flour and water mix as needed. Check this video out for clear steps! 

Fry the samosas in vegetable oil for one minute per side, then place on paper towels to drain the extra fat. Don't overcrowd the pot to help them cook evenly.

Serve with the mango chutney (cold or room temperature) and sour cream.