Spiced goat stew
🐐 Goat simmered with tomato, onion, ginger and spices until tender with a fragrant sauce.
Ingredients
- 🐐 800 g goat for braising, cut into 4 cm pieces
- 🫒 2 tablespoons vegetable oil
- 🧅 2 medium onions, chopped
- 🧄 4 garlic cloves, chopped
- 🫚 2 teaspoons grated fresh ginger
- 🍅 400 g chopped ripe tomatoes
- 🥄 1 tablespoon tomato paste
- 💧 600 ml hot water or low-salt stock, adjust as needed
- 🌿 1 teaspoon ground coriander, 1/2 teaspoon cumin and 1 bay leaf
- 🌶️ 1 small optional whole piri-piri
- 🧂 1/2 teaspoon salt, black pepper and juice of 1/2 lemon
- 🌱 2 tablespoons optional fresh coriander
Preparation
Pat goat dry and season lightly. Heat oil in a casserole and brown pieces in batches; set aside.
Add onions and cook 6–8 minutes, scraping up browned bits. Add garlic and ginger; cook 1 minute.
Add ground coriander and cumin; stir for 30 seconds. Add tomatoes and paste and cook 8–10 minutes until reduced.
Return meat and juices. Add bay, pepper, optional whole chilli and enough hot water to reach halfway up the pieces.
Bring to a simmer, cover and cook very gently for 1 h 20, turning pieces and checking liquid regularly.
Cook uncovered or covered for another 20–25 minutes, depending on sauce thickness, until goat is fork-tender.
If still firm, add a little hot water and cook in 10-minute intervals. Do not raise heat sharply.
Remove bay and chilli if desired. Taste, adjust salt, add lemon and fresh coriander, and serve with rice, xima or cassava.