African Goat meat Stew
Serves 7-9, depending on size of portions and side dishes
Time: 2-4 hours
Mild and rich stew
- 800 g goatmeat
- 3 large beefsteak tomatoes or 1 can of crushed tomatoes of good quality
- 2 carrots
- 2 red bell peppers
- 3 cups okra (chopped into bite-sized pieces)
- 2 aubergines
- 1 stock cube
- 3 cups water
- 3 cm cinnamon stick
- 1 red onion, sliced
- 1 yellow onion
- 1 spring onion
- Olive oil for frying
- 3 tsp cumin
- 1 tsp fenugreek seeds
- 1 teaspoon garlic powder (or real garlic 3 cloves)
- 3 teaspoons curry powder
- 1 teaspoon chili powder, but take more if you want strength
- 1 tsp cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- A touch of cayenne pepper
- Salt, freshly ground black pepper
Cut the meat into small pieces.
Cut the onions, tomatoes, carrots, okra, peppers, aubergines into pieces. Put them in separate bowls when you cut them while you are preparing.
Pour enough oil in an iron pot to cover the bottom and heat. Add the sliced onions and saute the onions slightly. Add the spices and stirfry everything together for about 30 seconds. Add the water and then mix the chopped vegetables.
Add the meat.
Cover and simmer slowly for 2 1/2 to 3 hours. Add more water if needed during cooking time. The meat should be completely tender and easily loosen from the bones(if you have goat meat with bones in). When meat is tender the stew is ready.
When the stew is ready, taste with salt and black pepper and possibly more of the previous spices, according to taste.
This stew can be served with various side dishes. You can serve with plain rice or spicy rice. It can also be served with boiled cassava or in Ethiopia and Eritrea as a stew on Injera. My recipe for Injera can be found under the link below.
To serve with the stew, I have this time made my own African Spicy, Yellow Rice with a little inspiration from west, south and east Africa.
African Spicy Yellow Rice
- 2-3 tablespoons cooking oil/butter
- 500 gr white rice
- 15 dl chicken stock or water
- 2 onions (yellow or spring onions)
- 1 red paprika (or as per taste)
- 2 carrots, cubed
- 1 cup of green beans or peas (I used soybeans this time since I had that)
- 2 Tablespoons honey (or brown sugar)
- 2 teaspoon turmeric powder
- 1 teaspoon powdered ginger
- 1 teaspoon curry powder (optional)
- 1 tsp cumin
- 1 tsp curry powder
- 1/4 tsp nutmeg powder
- 1 teaspoon garlic powder or 2-3 cloves of garlic
- 2 teaspoon salt or more adjust to taste
Pour the water and chicken stock in a pan and add the rice. As the water boils turn down the heat a little and cover the pan with a lid. Let boil until the water is absorbed by the rice. Cooking time for the rice depends on what kind of rice you are using. Follow the cooking instructions for your rice.
The rice I used required about 20 minutes cooking time. After ten minutes I added the carrots to cook along with the rice and after 15 minutes I added the soybeans which had been frozen.
While the rice, carrots and beans/peas are cooking heat a saucepan with oil/ butter. Then fry the onion, add the red pepper, and add all the spices and the honey/brown sugar. Stir and fry for about a minute. Pull aside.
Watch the rice until it is completely cooked – about 18- 20 minutes. As the rice cooks you may add more stock if needed.
When the rice is cooked, add the fried up onions and spices and stir into the rice. The rice will now turn into a beautiful yellow color.