Recipe: Goat Belly Adana
Jono’s Tip: If you can’t get your hands on any good goat then swap it out for 1kg of good quality lamb mince for a Lamb Adana.
- 1 kg British Goat belly, minced (we use Cabrito goat meat – because of it’s great taste & welfare values)
- 1 tablespoon sea salt
- 1 teaspoon paprika
- 1 teaspoon dried chilli
- 1 teaspoon black pepper
- Small handful of parsley, finely chopped
- 1 medium sized onion, finely diced
- 1 small tomato, de-seeded & finely chopped
In a bowl, mix together the meat with the salt & spices. Knead well until the mixtures binds together.
Gently fold in the chopped parsley, tomato & onion and divide into 8 portions.
Form each portion onto a kebab skewer (get stuck in!) & cook over a charcoal BBQ. It’ll take about 5 mins on each side until it’s done – you’ll know when as it’ll be firm to the touch.
If you haven’t got a skewer don’t worry. Just form into a patty shape & cook directly on the BBQ.