Goat Stew
Goat stew
Goat Stew – what can I say? For such a long time I avoided eating goat. I’m not keen on goats’ cheese and for some reason I thought goat meat would have the same kind of ‘farmyard tang’ to it. I thought that was why people use it in curries.
How wrong I was! Goat stew is really good – it’s very similar to lamb stew but much less fatty. Now I’m a total convert and this recipe has become a firm family favourite.
Long, slow cooking renders the Goat Stew beautifully tender
This recipe cooks the meat long & slow rendering the meat so tender that it simply slips off the bone & can be cut with a spoon. It produces the most glorious, thick, rich stock which can be served as a really delicious soup without the need to add anything further.
Goat Stew is a firm family favourite
As the recipe says, you can add a pinch of chilli (or even a little more) if you choose it’s entirely up to you. Either way I’m sure this recipe won’t disappoint, it truly is a firm family favourite in our household.
These quantities will provide a good meal for up to about 4 people
Preparation time about 20 minutes
Cooking time about 2 – 2 ½ hours
Ingredients
- 1.5kg goat meat on the bone or 1kg off the bone (ask your butcher to chop these into large chunks)
- a little vegetable oil for frying
- 1 tbsp ghee (clarified butter)
- 2 medium onions, thinly sliced
- 2 tomatoes – grated
- 1 carrot – grated
- 3 bay leaves
- 5 garlic cloves, finely chopped or grated
- 1 tbsp. ground cumin
- freshly ground black pepper
- a pinch of dried chilli flakes (optional)
- 750 ml stock – (lamb, chicken or vegetable)
- a small handful of fresh coriander leaves – chopped
Instructions
First brown the meat for your goat stew
Put a large frying pan over a high flame on the stove to heat up. When it is sizzling hot, fry the meat a few pieces at a time and add a drizzle of oil to sear (brown) them giving them a lovely rich colour. When one lot is browned take them out and put them into a large pan and continue to fry the next few pieces.
*If you add too much meat at one time the temperature of the pan will drop and rather than of browning the meat, they will start to lose moisture and instead just start to boil and go more of a grey colour.
Deglaze the pan
Once they are all browned add a little water to the frying pan to de-glaze the pan (to get all the tasty juices off the side of the pan). And then add this to the meat. Put the big pan over a medium flame on the hob.
Sauté the onions
Add the ghee and the onions . Sauté them until they begin to soften. Then add the garlic, tomatoes and carrot.
Add all the remaining ingredients to the pot
Add the spices, and stock.
You need to make sure the meat is covered with liquid.
Bring the mixture to the boil and then reduce the heat down to a low simmer.
Simmer your goat stew gently
Cover the pan and continue simmering for about 1½ – 2 hours. Checking it about every half hour to make sure it has adequate liquid – add a little more water if necessary.
To check when the meat is cooked, get a piece of meat out of the pan, and put it on a plate, if it’s ready you should be able to cut through it easily with just a spoon.
Stir in the chopped herbs shortly before serving.
Goat stew is delicious served with Egyptian Rice or Potato Layer Bake – click on the links for recipes below.
I do hope you’ll try this recipe I’m sure you’ll be pleasantly surprised. Let me know what you think.