Goat Stew

Goat meat is a staple in Somali cooking. This Goat Stew recipe is an excellent side alongside other dishes including rice, sabaayad, lahooh or any type of bread.

Course Main Course

Cuisine Somali

Keyword Carrot, Coriander, Goat, Goat Meat, Onion, Carrots, Garlic, Tomato, Tomato Paste, Tomatoes, Cilantro, Potatoes, Cumin, Onions, Potato, Garlic Cloves

Cooking Method Stovetop

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 456kcal

Author Adapted from: My Somali Food

Equipment

Stovetop
Saucepan with Lid

Ingredients

2 pounds Goat Meat Small pieces
3 Potatoes Medium, cut into cubes
2 Carrots Medium, cut into pieces
2 cups Tomato Chopped
1 Onion Large, finely chopped
2 Tablespoons Tomato Paste
2 cloves Garlic Finely chopped
2 Tablespoons Cilantro Chopped
Salt To taste
Ground Black Pepper To taste
1 teaspoon Cumin Ground
1 teaspoon Coriander

Instructions

Heat oil in a pan. Add the meat and sear on both sides on medium heat.
Add onion, potatoes, and carrots sauté for about 5 minutes.
Then add tomatoes sauté for another 5 minutes.
Stir in garlic, cilantro, and spices, cook for 10 minutes stirring occasionally.
Add a cup of water and cook covered until the stew is thick and the vegetables are tender. About 45 minutes to 1 hour.
Serve warm and enjoy.

Notes

If making a halal meal, be sure that the goat meat is halal certified.

Nutrition