Recipe Index

Ingredients

• 3 lb 5 oz goat meat on the bone, cut into chunks
• 1 1/2 beef stock cubes
• 3 tbsp vegetable oil
• 1 large ripe tomato, grated
• 3 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 1 1/2 tbsp paprika
• 1/2 tsp ground black pepper
• 1 large green bell pepper, chopped
• 1 tbsp tomato paste
• 2 tsp gravy granules gravy granules (or cornstarch)
• 3 sprigs fresh rosemary
• 2 qt water
• 3 green chillies, whole (optional)
• 1 medium onion, diced
• Salt, to taste

Method

1. Rinse the goat meat, put it in a large pot with the water and the crumbled stock cubes, and bring to a boil. Skim off any foam.
2. Reduce to a simmer, cover, and cook for 1 hour 30 minutes until the meat is nearly tender. Reserve the cooking liquid.
3. Heat the oil in a separate large pot over medium heat. Cook the onion for 5 minutes, then add the garlic and ginger and cook for 1 minute.
4. Stir in the tomato paste and paprika and cook for 1 minute. Add the grated tomato and cook for 5 minutes until the sauce darkens and the oil begins to separate.
5. Add the goat meat, rosemary, chillies if using, and enough reserved cooking liquid to make a stew. Simmer for 30 to 40 minutes until the meat is very tender.
6. Stir in the chopped green pepper and simmer for 5 minutes so it stays bright.
7. Mix the gravy granules with a little cold water, stir into the stew, and simmer for 2 to 3 minutes until lightly thickened. Season with salt and black pepper.
8. Remove the rosemary sprigs and serve hot with nshima, rice, or bread.

Prep: 20 min · Cook: 2 h 20 min · Total: 2 h 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data