Howdy folks! 😊
I know Goat meat in these parts is often enjoyed grilled or BBQ’d over charcoal and accompanied with a few cold drinks 😊, but there’s also the deliciousness of eating it in a stew.
Goat stew is probably one of my most favorite stews for Sunday lunch or Sunday supper 😋. The naturally strong and gamy flavor it has makes for a very hearty and tasty stew, without too many extra ingredients.
I know there’s many variations of this dish globally, but this particular recipe is the standard one (with a few tweaks) we use in Zambia, for a stew that would be cooked slow and served with nshima, rice or potatoes.
…Much to the delight of those eating 😉
If you’re ready to give this recipe a try and prepare it for your family one of these fine days, here’s what you’ll need 👇🏾:
Goat Stew
Course: MainDifficulty: Medium6
servings20
minutes2
hours20
minutesZambian
Ingredients
1 1/2 kg Goat Meat
1 1/2 Beef Stock Cubes
3 Tablespoons Vegetable Oil
1 large ripe Tomato, grated
3 Cloves of Garlic, minced
2 Teaspoons fresh Ginger, minced
1 1/2 Tablespoons Paprika
1/2 Teaspoon Black Pepper
1 Large Green Pepper, chopped
1 Tablespoon Tomato Paste
2 Teasspoons Bisto gravy
3 Sprigs fresh Rosemary
2 Litres of Water
3 Green Chilies (optional)
1 Medium onion, diced
Salt to taste, if required
Directions
- There’s an image of the goat meat, for those unsure 😊. Allow the meat to thaw and come to room temperature, if frozen. With regards to washing it, I usually add a bit of white Vinegar to the water I’m using to wash the meat. Set aside once done.
- Heat the oil in a pan or sauce pan, and add the meat in to sear. Crumble the stock cube into the pot to season the meat, and also add in the pepper. You can do this in batches, just so that the pan is not overcrowded and the meat starts to steam and release too much water. 😊
- While the meat cooks, proceed to prepare the other ingredients that will go into the stew. 😊
- Sear the meat in the pan/pot until the meat browns. 😊
- Add to the pot the chopped opinions, green pepper, chili (if using), ginger and Garlic and allow everything to cook together for about 5 minutes. 😊
- Next, add the Tomato paste, Paprika and grated tomato to the pot and allow this to cook, covered – for another 5 minutes. Stir to combine everything together. 😊
- Add 1 litre of water to the pot and cook on the Stove top for about an hour. +/-
Once the water recedes, check for tenderness, as goat meat tends to be tough. Add another 500 ml of water to the pot and cook for a further 30-45 minutes.
- At this stage, the meat should be tender. Taste and adjust for seasoning if required. Proceed to mix the Bisto with 1/2 cup of water and add the mixture to the pot. Also add in the fresh Rosemary and allow this to simmer at medium heat for 20 minutes, until the stew comes together and thickens up a bit, before its ready to serve.
- This is what the end product should look like, and the meat tender. 😊
Serve with your favorite starch, such as Coconut Rice, if you want to make the meal extra special. Or you can have this with Nshima, the traditional way. There’s no going wrong there!
This dish is simple, yet so delicious! 😋👌🏾
Delicious!! I love goat! Thank you for sharing, can’t wait to try making nshima to go with it next time.
Hi Rachel,
I’m a “goat-lover” too! 🙂
Hope the meal of Goat + Nshima came together nicely!