Goat Stew Recipe: Spice Up Your Daily Menu at Home

Goat meat is one of my favorites among all types of meats, up there next to pork and chicken. It’s perfect for anyone looking to switch things up in the kitchen. Whether you’re grilling, roasting, or stewing, goat meat delivers a depth of flavor that’s hard to beat. Today, I’ll be giving you a delicious goat stew recipe.

Nutritionally, goat meat is a winner. It’s leaner than beef and chicken, meaning it’s lower in fat and cholesterol. It’s packed with protein, which is great for muscle building and repair. Plus, it’s rich in iron and B vitamins, which boost energy levels and keep your body running smoothly. 

This particular goat stew recipe works with a ton of different dishes. You can have it with chapati, rice, or my all-time favorite, ugali. Another amazing thing about this recipe is that it doesn’t take too long to prepare. After work, you can pop into your kitchen and have it ready on your dinner table within 30 minutes.

Ready to see what I have in store for you? Let’s dive into it.

Goat Stew Recipe Prep

This is the simplest meat stew you can quickly prepare, and the following are all the ingredients you need.

Ingredients

• Goat meat

• Ghee

• Red onions

• Bell peppers

• Garlic

• Ginger

• Tomatoes

• Coriander

• Salt

• Paprika

• Onion powder

• Black pepper

• Cumin 

• Mint

• Rosemary

• Sage

The Cooking Process

• Start by boiling the meat until it’s tender. You can do it in your cooking pan with enough water or use a pressure cooker like me for faster and better results (review coming soon). While optional, boiling the meat with raw herbs like mint, rosemary, and oregano adds a unique flavor. 

• Once the meat is soft and tender, drain the remaining broth and set it aside for later. Now, cut the meat into small pieces and transfer it to your non-stick pan, if you have one. Otherwise, any type of pan will do.

• Add a generous amount of ghee to begin the frying process. I love using ghee because it’s more natural and has a unique smoky taste it leaves on the meat. You can substitute ghee with regular cooking fat or oil you normally use.

• Let the meat fry on low heat for about 5 minutes until some bits turn golden brown.

• Add chopped onions and bell peppers. Cover and let that simmer until they become soft and a little golden brown.

• Next, add your chopped tomatoes, stir well, then let it simmer until you can’t see traces of the tomato. Consider substituting tomatoes with regular tomato paste if you don’t have tomatoes.

• Throw in crushed ginger and garlic and stir well. Cover and let everything fry a little more.

• Now it’s time to add your spice mix. You don’t have to use the mix outlined here (cumin, paprika, black pepper, onion powder). However, whatever choices you make, watch the amount of salt you add since most of these spices already have salt in them. Check out our spices guide for more information.

• To avoid the stew sticking too much to the bottom of your pan, add some of the broth that might have been left over when boiling the meat. If you didn’t have enough saved over, don’t worry; just add some water. The amount depends on how thick or light you want the soup to be.

• Let it simmer for about 3 minutes more, then add the chopped coriander. Cover it and switch off the cooker. Your stew is ready for serving.

Serve While Hot!

With everything ready, you can serve your strew straight from the cooker while hot for the best results. I combined mine with Ugali and fried kale. You’re free to try it with anything you have, like rice, pasta, or bread. With this goat stew recipe, your imagination is the only limit!

Enjoy your meal and don’t forget to check out our one-of-a-kind mashed potatoes and chicken recipe.