There is truly nothing better than spicy and tender goat meat stew. In this classic, the goat meat is steamed first to make the meat tender and also to get some stock. The meat is then fried and then added to a deeply flavourful tomato-based stew with spices like cloves, ginger, garlic onions and aniseed. This stew is perfect and best served with plain boiled rice or vegetable rice.
Contrary to what you have read you do not necessarily need a pressure cooker to tenderise goat meat. Does it shorten the cooking process? Yes absolutely.
However, steaming it long enough in a pot does work too. I personally have never made a goat meat dish that is extremely tough to eat.
This may be in part due to the ginger used to steam the goat (but don't quote me!). Ginger, which isn't only good for you also happens to have enzymes with tenderising properties.
To make this delicious and deeply flavourful stew you actually do not need a tall list of ingredients. Once you have a good balance of natural spices your stew will taste incredible.
- goat meat - whether skinless, boneless or otherwise, just get some quality goat meat for this recipe.
- tomatoes - the most important base for this stew.
- tomato paste - enhances the tomato flavour but also adds colour to the stew.
- onions - a must for any Ghanaian stew.
- scotch bonnets - add some necessary heat.
- ginger - another important ingredient that should not be left out at all. It is necessary for steaming the meat but also the stew.
- cloves + aniseed - these play a large role in making the stew fragrant.
- thyme - for extra flavour.
- bay leaf - for extra flavour.
- garlic - always relevant in stews.
The first step to making goat meat stew is to steam the meat to get it tender and also to get a stock to be added to the stew.
Add about ¾ of the blended onion, ginger, and scotch bonnet mix to the goat in a pot and add salt.
Initially steam with little to no water.
Add enough water to cover the meat and let it simmer until tender.
Remove the goat meat from the stock, fry, and set aside.
In a separate pot, fry the onions.
Add tomato paste and chopped garlic to the onions.
Fry for a couple of minutes.
Add the blended tomatoes and the rest of the ginger, onion, and pepper mix to the pot.
Season with cloves and aniseed.
Add bay leaves as well.
Then add thyme and leave to simmer.
Add the goat meat to the stew.
Pour the stock into the stew until the pot is almost full.
Leave the stew to simmer until it has reduced and the meat is tender.
Just like many stews and soups, this too can be frozen for up to 3 months without any issue.
- As the stew simmers and reduces, it will begin to splatter. Be careful and cover the stew halfway with a lid so that you don't injure or hurt yourself.
- When cooking your stew don't only take note of how it tastes but also how it smells After cooking this a number of times there is a distinct smell associated with it that'll let you know that this is the GOAT.
Goat meat has the reputation of being tough so it needs to be cooked for long until tender. If you have a pressure cooker then that is great. If you don't however then cook over medium heat for about 45 minutes to 1 hour or until tender.
There are a number of dishes you can make with goat meat such as okro soup, goat stew, goat light soup or curry goat.
Looking for other recipes like this? Try these:
These are my favourite dishes to serve with Goat Meat Stew:
Classic Goat Meat Stew Recipe
- 1 kilogramm goat meat cut into medium-sized pieces
- 2 medium onions
- 5 tablespoons ginger blended, See note 1
- 4 small scotch bonnets
- 8 large tomatoes seeds removed and blended
- 3 garlic cloves chopped
- 1 large onion sliced
- ½ clove powder
- vegetable oil
- salt to taste
- 2 teaspoons aniseed powder
- thyme to taste
- 2 large bay leaves
- Blend the 2 whole onions with the ginger and scotch bonnets.
- Rinse goat meat with water and place it in a pot. Add ¾ of the blended mix to the meat and add some sea salt or table salt.
- Steam the meat for about 10 minutes over low heat with little to no water.
- Add water to cover the meat completely and simmer for a further 35 minutes.
- Remove the meat from the stock and fry it in vegetable oil until browned.
- In another pot, add some vegetable oil, and then over medium heat fry the onions for 3 minutes.
- Add the garlic and tomato paste and fry for a further 4 minutes.
- Add the blended tomatoes plus the rest of the ginger-onion mix.
- Season the stew with the cloves, aniseed, thyme, and bay leaves, and leave to simmer for about 20 minutes.
- Add the fried goat meat, as well as the stock, and leave to simmer for a further 30-45 minutes over low heat. Make sure to stir intermittently as the bottom can burn.
- Serve with plain boiled rice.
- In this ginger recipe I show you how to blend ginger and freeze into cubes. Use 5-8 of these cubes for the ginger-onion-scotch bonnet mix.