goat meat stew recipe

Written ByJenny Smyth Posted on
goat meat stew recipe
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The Best goat meat stew recipe

I’m so excited to share with you my family’s favorite goat meat stew recipe. This hearty dish is a staple in many parts of the world, and I’m thrilled to have discovered it.

The rich flavors and tender texture of the goat meat make it a perfect fit for our busy weeknights. My kids love helping me prepare the ingredients, and they always look forward to enjoying this meal together as a family.

We like to serve it with a side of crusty bread or over rice, and it’s always a hit. I’ve tried various spices and seasonings over the years, but this recipe remains my go-to.

It’s a true comfort food that never fails to bring us all together. Plus, it’s incredibly easy to make and can be adapted to suit any occasion or dietary need.

My husband loves how versatile this recipe is – we’ve served it at family gatherings, potlucks, and even as a quick lunch for the kids’ sports events. And let’s not forget about the health benefits – goat meat is rich in protein, vitamins, and minerals, making it an excellent choice for our family’s busy lifestyle.

We’ve been making this stew for years now, and I’m so glad I can share it with all of you today.

Slow-Cooked Goat Meat Stew

Slow-Cooked Goat Meat Stew

4.7 from 1136 votes

A hearty and aromatic stew made with tender goat meat, simmered with tomatoes, onions, and warm spices. This dish is perfect for a comforting meal, with rich flavors that develop over a slow cook.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 lbs goat meat, cut into 2-inch cubes
3 tablespoons vegetable oil
2 large onions, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 (14 oz) can diced tomatoes
2 cups beef or vegetable broth
2 large carrots, peeled and sliced
2 potatoes, peeled and cubed
1 cup frozen peas
Salt and black pepper to taste
Fresh cilantro for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the goat meat cubes in a single layer and sear for 4-5 minutes per side until deeply browned, working in batches to avoid overcrowding.
3Transfer the browned meat to a plate and set aside.
4Reduce the heat to medium and add the diced onions to the pot, cooking for 5-6 minutes until soft and translucent.
5Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
6Add the ground cumin, coriander, turmeric, paprika, and cayenne pepper if using, stirring constantly for 30 seconds to toast the spices.
7Pour in the diced tomatoes and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
8Return the browned goat meat to the pot and pour in the beef broth, ensuring the meat is mostly submerged.
9Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the meat is fork-tender.
10Add the sliced carrots and cubed potatoes to the pot, stirring them into the stew.
11Continue to simmer uncovered for 20-25 minutes until the vegetables are tender when pierced with a fork.
12Stir in the frozen peas and cook for 3-4 minutes until they are heated through and bright green.
13Season the stew with salt and black pepper to taste, then garnish with fresh cilantro before serving.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 80mg🧂Sodium: 650mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a richer flavor, marinate the goat meat in yogurt and spices overnight before cooking. You can also add a cinnamon stick or a few cardamom pods for extra warmth. The stew thickens as it sits, so add a splash of broth when reheating if needed.

Watch Video Of How Slow-Cooked Goat Meat Stew Works

To store leftover goat meat stew, let it cool completely and then put it in an airtight container in the fridge for up to four days. The flavors actually meld together and taste even better the next day.

For longer storage, you can freeze the stew for up to three months just thaw it in the fridge overnight before reheating. When reheating, warm it gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.

You can also reheat individual portions in the microwave. Serve the stew over rice, with crusty bread, or alongside a simple green salad.

It is a versatile dish that works for busy weeknights or casual family get togethers, and I always feel good knowing I have a hearty meal ready to go.

❓ Frequently Asked Questions About Slow-Cooked Goat Meat Stew

Q: What type of goat meat should I use?

A: For this recipe, you can use either boneless goat meat or goat shoulder cuts. If you’re looking for a leaner option, boneless goat meat is your best bet. However, if you want more flavor and tenderness, goat shoulder cuts are the way to go.

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